Aromatic Lamb With Green Peas And Cumin


Aromatic lamb with green peas and cumin

This dish is so good that I often make extra portions to use the next day. Ground beef can be substituted for the lamb.


        3 tablespoons oil; 2 onions, chopped.

        1 teaspoon cumin seeds; 2 tablespoons peeled and minced fresh ginger.

        4 cloves garlic, minced; 4 fresh green chili peppers, deseeded and minced.

        2 bay leaves; 1 lb (500 g) ground lamb.

        2 tablespoons tomato paste; ½ teaspoon ground turmeric.

        1 teaspoon Asian chili powder or cayenne pepper.

        2 tablespoons ground coriander; 2 tablespoons plain yogurt.

        Salt, to taste; 1 teaspoon freshly-ground black pepper

        ½ cup (125 ml) water; 1 cup (150 g) frozen peas, thawed.

        ½ teaspoon garam masala; 2 tablespoons ground cumin.

        5 tablespoons chopped fresh coriander leaves (cilantro).


Step 1:

Heat the oil in a large saucepan over medium heat. Add the onions, cumin, ginger, garlic, green chili peppers and bay leaves and fry for 3 to 4 minutes, until golden brown. Add the ground lamb and fry for 15 minutes, stirring occasionally to prevent the meat from sticking.

Step 2:

Add the tomato paste, stir, and lower the heat to a simmer.

Step 3:

Add the turmeric, chili powder and ground coriander, and stir for 1 minute.

Step 4:

Add the yogurt, salt and pepper, and continue frying for 5 minutes. Add the water and peas, and simmer until the lamb is cooked and tender, about 10 minutes.

Step 5:

Stir in the garam masala, cumin and coriander before serving.

Food: Aromatic Lamb With Green Peas And Cumin

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One Thought to “Aromatic Lamb With Green Peas And Cumin”

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