4 T oil
1 1/2 lbs ground lamb
3 oz finely chopped onion
4 large garlic cloves, minced
1” cube of fresh ginger, peeled and minced or grated
1‐2 green chilies (opt)
1/4 t chili flake (opt)
1 1/2 t salt
1 t ground cumin
1 t ground coriander
10 oz. water
6 oz frozen green peas
4 T chopped cilantro
1 t garam masala (see note below)
1 1/2 T lemon juice
Note: If you can’t find garam masala, here’s a quick version:1T each: ground cardamom
and cinnamon. 1 t each: ground cinnamon, cloves, and black pepper. 1/2 t ground
nutmeg. Mix well.
Put 2 T oil in a large skillet and heat. Add the lamb, breaking it up and cooking it just
until it isn’t pink. Drain the lamb in a colander or on layers of paper towels. Heat the
remaining 2T oil. Add the onion and cook until it’s light brown. Add the garlic and cook
1 minute. Add the chilies and spices through the salt and s(r to combine well. Add the
meat back, stirring well. Add 6oz of the water, bring to a boil. Cover, turn heat to low,
and simmer 30 minutes. Add the rest of the ingredients and bring back to a simmer.
Cover and cook 10 minutes longer. Adjust seasonings if need be. This can be related but
improves with a last minute addition of lemon juice and chopped cilantro.
Notes and Instructions
This main dish is also a favorite Indian comfort food and a staple at my house. It’s not spicy, simple, but very good. It can be eaten at room temperature with roti or warm with rice. This amount serves 6 or more
on a buffet. Double if you like. Add a can of drained tomatoes (with the water) if you like.
adapted from Chef Floyd Cardoz @ www.epicurious.com via McCullough, The Best American
Recipes 2001‐ 2002 (Houghton Mifflin, 2001)