Curried Minced Lamb with Potatoes and Peas
If you like spicy food, then you'll love this curried minced lamb with peas and potatoes. Mix the lamb with beef for a richer flavour if you prefer.
Ingredients
2 ¼ pounds ground lamb
2 medium red onion - chopped
3 tablespoons Canola oil
4 cloves garlic
1 tablespoon ginger - fresh, peeled and thinly sliced
1 stick cinnamon
4 seeds cardamom
2 tablespoons cilantro (coriander)
1 tablespoon cumin
1 tablespoon turmeric powder
1½ cups water
1½ teaspoon paprika
½ teaspoon cayenne pepper
¼ teaspoon ground black pepper
2 medium potatoes - peeled and cut into cubes
4 tablespoons tomato paste
2 teaspoons salt - plus to taste
½ cup plain yogurt - beaten
2 cups peas - frozen- ½ cup cilantro - coarsely chopped, plus more for garnish
Instructions
- Fry onion in oil in a heavy pan, stirring, until golden brown. Reduce heat.
- Pound in mortar, puree in a food processor, or finely mince garlic with ginger. Add them to the pan, along with whole spices. Fry gently for 2 minutes.
- Add the ground coriander, cumin and turmeric. Stir and fry for 2 minutes, adding a little oil if too dry.
- Add water, paprika, cayenne, black pepper and meat. Mix well so the lamb breaks up before it starts to cook. Simmer for 5 minutes, stirring occasionally.
- Add potatoes, cover and simmer for 10 more minutes.
- Add tomato paste, salt and yogurt. Simmer, occasionally stirring, until the potato is tender when pierced with a toothpick.
- Add frozen peas. Simmer just until fully heated. Taste and add salt, if necessary, to make the curry slightly salty (the vegetables will soak up more salt).
- Remove from heat. Stir in cilantro.
- Taste, and add salt, if needed. Sprinkle with a little chopped cilantro.
Nutrition
Calories: 690kcalCarbohydrates: 29gProtein: 34gFat: 48gSaturated Fat: 18gPolyunsaturated Fat: 5gMonounsaturated Fat: 21gTrans Fat: 0.03gCholesterol: 127mgSodium: 984mgPotassium: 1080mgFiber: 7gSugar: 7gVitamin A: 777IUVitamin C: 42mgCalcium: 115mgIron: 6mg
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