Notes
Ingredients
Nutrition information is an estimate based on standard ingredient values and will vary based on the lamb's fat content and exact quantities used.
- 1 lb (450g) ground lamb, about 85% lean
- 1 teaspoon neutral oil, if needed
- 1 medium onion, finely chopped
- 3 garlic cloves, minced
- 1 tablespoon fresh ginger, minced
- 1 tablespoon tomato paste
- 2 medium Roma tomatoes, finely chopped (or 1 cup canned crushed tomatoes)
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- ½ teaspoon turmeric
- ½ to 1 teaspoon Kashmiri chili powder (or a smaller amount of cayenne)
- 1 teaspoon garam masala
- 1 cup (150g) frozen green peas
- ¼ cup (60ml) water, plus more as needed
- Salt, to taste
- 2 tablespoons chopped fresh cilantro
- 1 teaspoon lemon juice
- Brown the ground lamb in a wide skillet over medium-high heat, undisturbed 2 minutes, then broken into crumbles and cooked 3 to 5 minutes more. Transfer to a plate, leaving about 1 tablespoon of fat in the pan.
- Cook the onion over medium heat 4 to 5 minutes, until soft and golden. Add garlic and ginger, cook 30 to 60 seconds.
- Add cumin, coriander, turmeric, and chili powder, stirring 30 seconds until fragrant.
- Stir in tomato paste, cook 1 minute. Add chopped tomatoes, cook 4 to 5 minutes until thickened.
- Return the lamb to the pan with ¼ cup water. Simmer uncovered 4 to 6 minutes.
- Stir in frozen peas (no need to thaw) and cook 3 to 5 minutes, until tender and the lamb reaches 160°F.
- Remove from heat. Stir in garam masala, most of the cilantro, and lemon juice. Taste and adjust salt.
- Garnish with remaining cilantro and serve with rice, naan, or roti.
Nutrition information is an estimate based on standard ingredient values and will vary based on the lamb's fat content and exact quantities used.