Minced LAMB BALTI
(WITH POTATOES AND FENUGREEK)
This dish is a combination of lamb with fresh fenugreek and potatoes which is best accompanied with boiled rice and mango chutney.
INGREDIENTS:
450g/ 1lb lean minced
(ground) lamb
1 tsp ginger pulp
1 tsp garlic pulp
1 and a half tsp chilli powder
1 tsp salt
1 and a quarter tsp turmeric
3 tbsp corn oil
2 medium onions, sliced
2 medium potatoes, peeled, par-boiled and roughly diced
1 bunch fresh fenugreek, chopped
2 tomatoes, chopped
50g/2oz/ half a cup of frozen peas
2 tbsp chopped fresh coriander
3 fresh red chillies, seeded and sliced
STEP ONE
Put the minced lamb, ginger, garlic, chilli powder, salt and turmeric into a large bowl, and mix together thoroughly. Set to one side.
STEP TWO
Heat the oil in a deep round bottomed frying pan (skillet) or a medium karahi. Throw in the onion and fry for about 5 minutes until golden brown.
STEP THREE
Add the minced lamb and stir-fry over a medium heat for 5-7 minutes.
STEP FOUR
Stir in the potatoes, chopped fenugreek, tomatoes and peas and cook for a further 5-7 minutes, stirring continuously.
STEP FIVE
Just before serving, stir in the fresh coriander and garnish with red chillies.
