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Haandi Minced Lamb With Fenugreek

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Ingredients
  Corn oil 4 Tablespoon
  Onions 2 , sliced
  Fresh curry leaves 4
  Tomatoes 2 , sliced
  Garlic pulp 1 Teaspoon
  Ginger pulp 1 Teaspoon
  Chilli powder 1 Teaspoon
  Salt 1 Teaspoon
  Minced lamb 1 Pound (500 g)
  Fenugreek leaves 300 Gram (Leaves from 1 large bunch)
  Fresh red chillies 2 , chopped
  Chopped fresh coriander 3 Tablespoon
Directions

1. Heat the oil in a haandi or suacepan for about 2 minutes, add the onions and curry leaves and cook for about 3-5 minutes over a medium heat. Add 1 of the tomatoes, the garlic, ginger, chilli powder and salt and stir to mix.
2. Add the minced lamb and fenugreek leaves and stir-fry for 7-10 minutes using the bhoonoing method. If lumps of mince begin to form, break them up with a masher.
3. Finally, stir in the red chillies, the remaining tomato and the fresh coriander. Serve hot with rice and a dhaal.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Asian
Course: 
Main Dish
Method: 
Stir Fried
Ingredient: 
Lamb
Interest: 
Healthy
Preparation Time: 
15 Minutes
Cook Time: 
20 Minutes
Ready In: 
35 Minutes

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