500 g (1.1 lb) Lamb, minced, washed
2 tbsp (30 ml) 1 fl oz Vegetable oil
2 - 3 Onions, large, chopped
1 1/2 tsp (3 g) Garam masala
1/2 tbsp (9 g) Ginger-garlic (adrak lasan) paste
2 - 3 Tomatoes, medium-sized, chopped
1 tbsp (5 g) Fenugreek (methi) leaves, fresh, chopped
1/2 tbsp (8 ml) Vinegar (sirka)
1/4 tsp Sugar
Salt to taste
Green coriander (hara dhaniya) and green chillies chopped for garnishing
2 tbsp (30 ml) 1 fl oz Vegetable oil
2 - 3 Onions, large, chopped
1 1/2 tsp (3 g) Garam masala
1/2 tbsp (9 g) Ginger-garlic (adrak lasan) paste
2 - 3 Tomatoes, medium-sized, chopped
1 tbsp (5 g) Fenugreek (methi) leaves, fresh, chopped
1/2 tbsp (8 ml) Vinegar (sirka)
1/4 tsp Sugar
Salt to taste
Green coriander (hara dhaniya) and green chillies chopped for garnishing
method
1. Hang the mince in a muslin cloth for a while to drain out the excess water.
2. Heat 1 tbsp oil in a wok (kadhai); lightly saute the onions. Add the garam masala and ginger-garlic paste. Saute for 5 minutes.
3. Now add the tomatoes and simmer till the water is completely absorbed.
4. Add the mince and fenugreek leaves, mix well. Add vinegar, sugar, and salt; cook till the mince is done.
5. Serve hot garnished with green coriander and green chillies.
2. Heat 1 tbsp oil in a wok (kadhai); lightly saute the onions. Add the garam masala and ginger-garlic paste. Saute for 5 minutes.
3. Now add the tomatoes and simmer till the water is completely absorbed.
4. Add the mince and fenugreek leaves, mix well. Add vinegar, sugar, and salt; cook till the mince is done.
5. Serve hot garnished with green coriander and green chillies.
serving amount
serves: 6-7
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