1. Put the minced lamb, ginger, garlic, chilli powder, salt and turmeric into a large bowl and mix together thoroughly. Set to one side. 2. Heat the oil in a deep round-bottemed frying pan or karahi. Throw in the onion and fry for about 5 minutes until golden brown. 3. Add the minced lamb and stir-fry over a medium heat for 5-7 minutes. 4. Stir in the potatoes, chopped fenugreek, tomatoes and peas and cook for a further 5-7 minutes, stirring continuously. 5. Just before serving, stir in the fresh coriander and garnish with fresh red chillies. I.C. Posted to EAT-L Digest 15 November 96 Date: Sat, 16 Nov 1996 15:56:05 +1000 From: "I. Chaudhary"
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|Serving Size: 1 Serving (448g)|
|Recipe Makes: 4|
|Calories from Fat: 726 (75%)|
|Amt Per Serving||% DV|
|Total Fat 80.6g||108 %|
|Saturated Fat 11.8g||59 %|
|Monounsaturated Fat 44.4g|
|Polyunsanturated Fat 19.1g|
|Cholesterol 76.5mg||24 %|
|Sodium 115.4mg||4 %|
|Potassium 1258mg||33 %|
|Total Carbohydrate 37.6g||11 %|
|Dietary Fiber 6.8g||27 %|
|Sugars, other 30.8g|
|Protein 26.4g||38 %|
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Calories per serving: 966
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