Ingredients:

450g/1lb lean minced (ground) lamb, 1 tsp ginger pulp, 1 tsp garlic pulp, 1.5 tsp chilli powder, 1 tsp salt, .25 tsp turmeric, 3 tbsp corn oil, 2 medium sliced onions, 2 medium peeled, par boiled & roughly diced potatoes, 1 bunch fresh chopped fenugreek, 2 chopped tomatoes, 50g/2oz/.5 cup frozen peas, 2 tsbp chopped fresh coriander (cilantro), 3 fresh seeded and sliced red chillies.

Method:
Put the minced (ground) lamb, ginger, garlic, chilli powder, salt and turmeric into a large bowl, and mix together thoroughly. Set to one side. 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. Add the minced lamb and stir fry over a medium heat for 5-7 minutes. Stir in the potatoes, chopped fenugreek, tomatoes and peas and cook for a further 5-7 minutes, stirring continuously. Just before serving, stir in the fresh coriander (cilantro) and garnish with fresh red chillies.