Prep 5 mins
Cook 45 mins
This is a fantastic dish from northern India. It can be made with ground chicken, turkey, or pork, but it's best when made with lamb.
- 2 tablespoons vegetable oil
- 1 onion, finely chopped
- 3 garlic cloves, crushed
- in. piece fresh ginger, grated
- 2 green chilies, finely chopped (remove the seeds for less heat)
- 1 1⁄2 lbs ground lamb
- 1 teaspoon ground coriander
- 1 teaspoon cumin
- 1 teaspoon chili powder (I use some extra-hot powder I got at an Indian market.)
- 1⁄2 teaspoon salt
- 1 cup water
- 1 1⁄2 cups frozen peas, thawed
- 2 tablespoons lemon juice
- Heat the oil and fry the onion for about five minutes over medium heat, until browned. Add the garlic, ginger and chillies and fry for two more minutes.
- Add the lamb and stir-fry over high heat for about five minutes, then stir in remaining seasoning and water. Cover the pan and simmer for about 25 minutes.
- Add the peas and lemon juice, then cook, uncovered, for about 10 minutes. (Suggestion: Serve with warm naan and plain yogurt.).
This had the perfect amount of spice for the lamb, and the peas had just the right pop. I served it over white rice, and my picky husband and 3-yr old son both gobbled it up!