Haandi Minced Lamb with Fenugreek Recipe
Summary
Preparation Time15 MinCooking Time20 Min
Ready In35 MinDifficulty LevelEasy
Ingredients
| Corn oil | 4 Tablespoon | |
| Onions | 2 , sliced | |
| Curry leaves | 4 | |
| Tomatoes | 2 , sliced | |
| 1 teaspoon garlic pulp | ||
| 1 teaspoon ginger pulp | ||
| Chilli powder | 1 Teaspoon | |
| Salt | 1 Teaspoon | |
| Minced | 500 Gram | |
| Fenugreek leaves | 4 | |
| Red chillies | 2 , chopped | |
| Coriander | 3 Tablespoon, chopped | |
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.
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.
Chef
