Prep 15 mins
Cook 40 mins
This traditional Punjabi dish is excellent served over rice.
- 1 lb ground lamb
- 1⁄4 teaspoon black pepper
- 1 1⁄4 cups onions, chopped
- 1 lb baking potato, cubed
- 4 teaspoons curry powder
- 2 cups water
- 2 teaspoons salt
- 2 cups green peas
- 3⁄4 teaspoon cayenne
- 1 cup tomatoes, chopped
- 1⁄2 teaspoon garlic powder
- 3 cups basmati rice, cooked
- 1⁄4 teaspoon ground ginger
- Cook lamb and onion over medium-high heat until meat is browned and onion is soft.
- Drain fat.
- Stir in spices, seasonings, potatoes and water.
- Cover and simmer until potatoes are soft, about 30 minutes.
- Stir occasionally to break up potato.
- Add peas and tomato and simmer for another 5 minutes.
- Serve 1 cup of lamb mixture over 1/2 cup rice.
This was very good. As I made it, I found myself thinking that it would probably be very plain, not heavily spiced as our punjabi home cookin' usually is. I substituted ground turkey for lamb but other than that, followed the recipe as is- no extra spicing. End result- a thick dish with no gravy that was so tasty in it's simplicity. We didn't add any rice or roti, as the potato made it carby and SO satisfying. This is going to be a new comfort food.