Recipe by belkathy
Fans of Indian cuisine should enjoy this flavorful dish. It's quick, delicious, and colorful.
Top Review by Dr. Jenny
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.
- 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 See How It's Made
- 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.