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Main Dishes - Meat Madhur Jaffrey’s Indian Cooking
Lamb 1/1/1995


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Servings: Serves 4 to 6

Serve with Onion Relish (see recipe) and condiments (chopped dill pickles, chopped peanuts, raisins, chutney, plain yogurt).

We published a version of this recipe, which we got from Bonnie McKellar, in our first cookbook (we erroneously said it was an African recipe). Now, years later, we include a slightly different version of the same dish (from a wonderful cookbook we heartily recommend), but correctly spelled and identified.

4 tablespoons vegetable oil
1 medium onion, peeled and finely chopped
6-7 medium cloves garlic, peeled and minced
1½ pounds ground lamb (ground beef may be substituted) A 1-inch cube of fresh ginger, peeled and grated to a pulp
1-2 fresh, hot green chilies, minced
1 teaspoon ground coriander seeds
1 teaspoon ground cumin seeds
½ to ¼ teaspoon cayenne pepper
1½ cups water
1½ cups shelled peas, fresh or frozen
4-6 heaped tablespoons chopped, fresh green coriander (cilantro)
About 1¼ teaspoon salt

1 teaspoon garam masala
About 1 ½ tablespoons lemon juice

Heat the oil in a wide, medium-sized pan over a medium-high flame. When hot, put in the onion. Stir and fry until lightly browned. Add the garlic. Stir and fry for another minute. Now put in the meat, ginger, green chilies, coriander, cumin and cayenne. Stir and fry the meat for 5 minutes, breaking up lumps as you do so.

Add ¾ cup water and bring to a boil. Cover, turn heat to low, and simmer for 30 minutes. Add the peas, fresh coriander (cilantro), salt, garam masala, lemon juice, and the remaining water. Mix and bring to a simmer. Cover and cook on low heat another 10 minutes or until peas are tender. Taste seasonings and adjust balance of salt and lemon juice if you need to. If fat has collected in the pan, lift the meat and peas out of it with a slotted spoon.

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