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Categories:
olive onion garlic serrano chile salt ground cumin ground coriander Garam Masala pepper tomato paste ground lamb potatoes plain yogurt milk frozen peas rice cilantro
Viewed: 18 - Published at: 3 years agoIngredients
- 2 tablespoons olive or vegetable oil
- 1 medium onion, chopped
- 2 garlic cloves, minced
- 1 small serrano chile, minced
- About 1 tsp. salt
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 1/2 teaspoons garam masala
- 1/2 teaspoon pepper
- 1 tablespoon tomato paste
- 1 1/2 pounds ground lamb
- 2 medium Yukon Gold potatoes, cubed
- 3/4 cup plain yogurt
- 3/4 cup whole milk
- 3/4 cup frozen peas
- Hot cooked rice
- 1/2 cup chopped cilantro
Method
- Heat oil in a large pot over medium-high heat. Add onion and cook, stirring occasionally, until softened, 3 minutes. Add garlic, chile, 1 tsp. salt, and the spices; cook 2 minutes longer. Stir in tomato paste.
- Add lamb and cook, breaking up large chunks of meat, until no longer pink, about 3 minutes. Add potatoes, yogurt, and milk to pan and bring to a boil. Reduce heat until mixture is simmering vigorously, cover, and cook 10 minutes.
- Stir in peas and cook 5 minutes longer, until peas are cooked through and mixture has thickened. Serve over rice with cilantro sprinkled on each serving. Add more salt to taste if you like.
- Note: Nutritional analysis is per serving.
