Balti Fried Potatoes and Cauliflower with Minced Lamb
|Corn oil||7 Tablespoon|
|Onion seeds||1⁄2 Teaspoon|
|Potatoes||2 , diced|
|Cauliflower||8 Ounce, cut into small florets (250 Grams)|
|Red pepper||1 , cored, deseeded and sliced|
|Onions||2 , sliced|
|Ginger pulp||1 Teaspoon|
|Garlic pulp||1 Teaspoon|
|Chili powder||1 1⁄2 Teaspoon|
|Lean minced lamb||1 Pound (500 Grams)|
|Chopped fresh coriander||2 Tablespoon|
1. Heat 3 tablespoons of the oil in a frying pan, add the curry leaves and onion seeds and fry for about 30 seconds. Add the potato and cauliflower florets and cook for 2 minutes, then add the red pepper and sprinkle with the salt. Turn the heat to very low, cover the pan and let the vegetables steam lightly for 5-7 minutes. Turn the heat off once the potatoes are cooked.
2. Heat the remaining oil in a balti pan, karahi or a deep frying pan and fry the onions for 5 minutes, then lower the heat and add the ginger, garlic, turmeric, chilli powder, salt, and minced lamb. Stir-fry, using the bhoonoing method, for 10 minutes, breaking up any lumps that form, using a potato masher if necessary. Stir in the fresh coriander, then remove from heat.
3. With a slotted spoon remove all the vegetables from the frying pan and place them on top of the lamb. Reheat, gently mixing the lamb and vegetables before serving.