You are here

Haandi Minced Lamb with Fenugreek

foodlover's picture
  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

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: 
Main Dish
Stir Fried
Preparation Time: 
15 Minutes
Cook Time: 
20 Minutes
Ready In: 
35 Minutes

Rate It

Your rating: None
Average: 4.2 (13 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1960 Calories from Fat 1283

% Daily Value*

Total Fat 144 g221.2%

Saturated Fat 49.2 g246.1%

Trans Fat 0.2 g

Cholesterol 0 mg

Sodium 2120.2 mg88.3%

Total Carbohydrates 76 g25.2%

Dietary Fiber 18.6 g74.5%

Sugars 29.5 g

Protein 95 g190%

Vitamin A 289.8% Vitamin C 649.5%

Calcium 15.1% Iron 21.4%

*Based on a 2000 Calorie diet

Haandi Minced Lamb With Fenugreek Recipe