Ingredients
-
1
-
1
-
1/4
-
1
-
5
-
1 - 2
-
2
-
1
-
1
-
1
-
-
-
-
-
Directions
Ground Lamb with Peas,Fans of Indian cuisine should enjoy this flavorful dish. It’s quick, delicious, and colorful.,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.,This was just as belkathy said it would be-quick, delicious and colorful! We can’t get rotel tomatoes, so I substituted a can of tomatoes and a small can of mild diced green chillies (kindly sent to me by Rise) for those, and a Thai Birds Eye chilli for the serrano (can’t get those either).
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Steps
|
1
Done
|
Heat the Mustard Seeds in the Oil Over Medium Heat. |
|
2
Done
|
They Will Begin to Pop, So Keep the Pan Covered Until They Stop. |
|
3
Done
|
Now Saute the Onion, Garlic, Chilies, Bay Leaves, and Cinnamon Until Onion Is Soft. |
|
4
Done
|
Brown the Lamb in a Separate Pan. |
|
5
Done
|
Drain the Fat and Then Add the Meat to the Onions. |
|
6
Done
|
If You Are Using a Leaner Meat, You Can Just Brown It in the Original Pan. |
|
7
Done
|
Add the Peas and Cook About 5 Minutes. |
|
8
Done
|
Add the Tomatoes, Salt, Garam Masaala, and Yogurt. |
|
9
Done
|
Allow the Yogurt to Become Fully Warm, Then Remove Pan from Heat. |
|
10
Done
|
Top With Cilantro. |
