Doodi And Fresh Fenugreek With Lamb
|Spring lamb||1 Pound, cubed (500 Gram)|
|Ginger puree||1 Teaspoon (Pulp)|
|Garlic puree||1 Teaspoon (Pulp)|
|Salt||1 1⁄2 Teaspoon|
|Chili powder||1 Teaspoon|
|Corn oil||4 Tablespoon|
|Onions||2 , sliced|
|Doodhi||1 1⁄2 Pound, peeled and roughly diced (1 Whole)|
|Fenugreek leaves||1⁄4 Cup (4 tbs) (1 Handful)|
|Water||3⁄4 Pint (450 Milliliter)|
|Tomatoes||2 , quartered|
|Green pepper||1 , cored, deseeded and roughly diced|
|Lemon juice||1 Tablespoon|
|Fresh coriander||4 Teaspoon (1 Teaspoon, For Garnish)|
1. Place the lamb in a bowl and mix with the ginger, garlic, turmeric, salt and chilli powder.
2. Heat the oil in a heavy-based saucepan, add the onions and fry until golden brown. Add the lamb and fry for about 2 minutes. Add the doodi and half of the fenugreek and stir-fry for 3 minutes then pour in the water. Lower the heat and cook, covered with a lid, for 20-25 minutes or until the water has been fully absorbed and the meat is cooked.
3. Add the remaining fenugreek, the tomatoes, green pepper, lemon juice and fresh coriander and stir-fry for 7-10 minutes, or until oil begins to appear at the sides of the pan.
4. Garnish with more fresh coriander, if wished, and serve at once.