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Balti Fried Potatoes And Cauliflower With Minced Lamb

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Ingredients
  Corn oil 7 Tablespoon
  Curry leaves 6
  Onion seeds 1⁄2 Teaspoon
  Potatoes 2 , diced
  Cauliflower 8 Ounce, cut into small florets (250 Grams)
  Red pepper 1 , cored, deseeded and sliced
  Salt 1⁄2 Teaspoon
  Onions 2 , sliced
  Ginger pulp 1 Teaspoon
  Garlic pulp 1 Teaspoon
  Turmeric 1⁄4 Teaspoon
  Chili powder 1 1⁄2 Teaspoon
  Salt 1 Teaspoon
  Lean minced lamb 1 Pound (500 Grams)
  Chopped fresh coriander 2 Tablespoon
Directions

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.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Asian
Course: 
Main Dish
Method: 
Stir Fried
Ingredient: 
Lamb
Preparation Time: 
20 Minutes
Cook Time: 
30 Minutes
Ready In: 
50 Minutes

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