Ingredients
- 1 lb. Ground Lamb
- 2 tbsp. Vegetable Oil
- 2 tbsp. Butter
- 2 Medium Potatoes (yellow or russet – diced medium)
- 2 tbsp. Fresh Garlic (minced fine)
- 1 tbsp. Fresh Ginger (minced fine)
- 1 Medium Onion (diced fine)
- 1 tsp. Chili Powder
- 1 tsp. Paprika
- 1 tsp. Ground Cumin
- 1 tsp. Garam Marsala (or Curry Powder)
- 1 tsp. Ground Coriander
- ½ tsp. Cinnamon
- 2 oz. Strained Tomatoes (passata)
- 3 oz. Beef Bouillon
- 1 tbsp. Jalapeno (minced fine)
- 4 oz. Frozen Peas
- 2 tbsp. Fresh Cilantro ( chopped fine)
- Salt and Pepper (to taste)
Preparation
• In a large skillet, heat butter and oil on medium heat
• Add onions, ginger and garlic – stir in until slightly browned
• Add ground lamb and diced potatoes – stir in and brown for about 6 minutes
• Add spices - salt, pepper, cumin, coriander, chili powder, paprika, garam masala and cinnamon.
• Stir in and simmer for 2 / 3 minutes
• Add chopped jalapeno, cilantro – stir in well
• Add passata and bouillon – stir in well
• Add frozen peas
• Reduce heat to low and cover.
• Simmer about 15 minutes
• Serve with steamed rice (preferably Bhasmati)