Ground Lamb with Peas
"Fans of Indian cuisine should enjoy this flavorful dish. It's quick, delicious, and colorful."
- Ready In:
- 30mins
- Ingredients:
- 14
- Serves:
-
4
ingredients
- 1 tablespoon vegetable oil
- 1 teaspoon black mustard seeds or 1 teaspoon yellow mustard seeds
- 1⁄4 teaspoon cinnamon
- 1 cup red onion, chopped
- 5 cloves garlic, finely chopped
- 1 -2 serrano chili, finely chopped
- 2 dried bay leaves
- 1 lb ground lamb (or substitute another ground meat - chicken, turkey, or beef)
- 1 cup frozen peas
- 1 can rotel tomatoes and green chilies, as spicy as you wish
- 1 teaspoon salt
- 1 1⁄2 teaspoons good quality garam masala (or more)
- 1⁄2 cup yogurt
- chopped fresh cilantro (optional)
directions
- Heat the mustard seeds in the oil over medium heat.
- They will begin to pop, so keep the pan covered until they stop.
- Now saute the onion, garlic, chilies, bay leaves, and cinnamon until onion is soft.
- Brown the lamb in a separate pan.
- Drain the fat and then add the meat to the onions.
- If you are using a leaner meat, you can just brown it in the original pan.
- Add the peas and cook about 5 minutes.
- Add the tomatoes, salt, garam masaala, and yogurt.
- Allow the yogurt to become fully warm, then remove pan from heat.
- Top with cilantro.
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Reviews
-
DH and I had this for lunch and found it to be a quick, tasty, colorful meal. We used 2 serrano chili peppers (unseeded) and thought the dish could use about triple the garam masala. Thank you for posting. We enjoyed this dish. -
This was just as belkathy said it would be-quick, delicious and colorful! We can't get rotel tomatoes, so I substituted a can of tomatoes and a small can of mild diced green chillies (kindly sent to me by Rise) for those, and a Thai Birds Eye chilli for the serrano (can't get those either).
Tweaks
-
This was just as belkathy said it would be-quick, delicious and colorful! We can't get rotel tomatoes, so I substituted a can of tomatoes and a small can of mild diced green chillies (kindly sent to me by Rise) for those, and a Thai Birds Eye chilli for the serrano (can't get those either).
RECIPE SUBMITTED BY
belkathy
Austin, TX
I live in Austin, TX. I completed a bachelor's degree in Communications in May 2002. I currently work for the government, but will be starting graduate school in August of 2003. I will be studying Library and Information Science. I love to write, read, and most importantly, cook.
