Keema Aloo Methi / Lamb with Potatoes and Fenugreek

Ingredients:-

Minced Lamb / Keema / Qimah -1 lb
Onions-3 nos(chopped)
Green Chillies-4 nos(slit in half lengthwise)
Methi leaves-1 bunch(chopped)
Potato- 2 nos big size (peel and cut into medium size cubes)
Green peas-1 cup (optional)
Ginger-garlic paste-2 tbsp
Turmeric powder-1 tsp
Chilli powder-2 tbsp
Salt to taste
Lime juice- 2 tsp (optional)
Oil-3 tbsp
Coriander leaves-2 tbsp


Method:-

Wash the minced meat well in a fine strainer so that the blood drains off.

In a large pan add the chopped onions,minced lamb,ginger-garlic paste,chilli powder,turmeric powder , salt and oil and using a spoon break the minced meat mixing it up thoroughly with the masala well.

Now place the pan on stove and switch on the flame in high heat for 5 minutes.

Keep mixing it and  you see the color of the meat has changed from red to brown.

Now cover the lid cook for 20 minutes on low heat ,until the water come out from the meat.keep stirring it frequently.

Now  add the methi leaves,green chillies and coriander leaves mix well and cover the lid , cook for 5 more minutes.

Now add the potatoes , peas and add little water  combine well and let it cook covered at simmer.Kep stirring it frequently.

Once the water has all dried up and the potatoes and peas are done,add the lime juice mix well,remove from heat .

Serve with rice or rotis.