Haandi Minced Lamb with Fenugreek
|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|
|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.