Lamb with Potatoes and Peas

6 Servings
100% would make this recipe for Lamb with Potatoes and Peas again.

This traditional Punjabi dish is excellent served over rice. I usually make half a recipe for 2 people and use the leftovers (including leftover rice!) to make a frittata.

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Lamb with Potatoes and Peas Ingredients

1 pound Ground lamb	1/4 teaspoon Black pepper
1 1/4 cups Onion chopped	1 pound Baking potatoes cubed
4 teaspoons Curry powder	2 cups Water
2 teaspoons Salt	2 cups green peas
3/4 teaspoon Cayenne	1 cup Tomato chopped
1/2 teaspoon Garlic powder	3 cups Basmati rice cooked
1/4 teaspoon Ground ginger

Instructions for Lamb with Potatoes and Peas

Cook lamb and onion over medium-high heat until meat is browned and onion is soft. Drain fat. Stir in spices, seasonings, potatoes and water. Cover and simmer until potatoes are soft, about 30 minutes. Stir occasionally to break up potato.

Add peas and tomato and simmer for another 5 minutes. Serve 1 cup of lamb mixture over 1/2 cup rice.

Main Ingredient: LambCuisine: Indian

Ingredient Insight - look inside this recipe

Cayenne

Curry

Garlic

Ginger

Lamb

Onion

Potato

Rice

Salt

Tomato

Main Dish One-dish Saute Indian Lamb Dinner

for flavor and categorization

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by daylightsun

The recipe was so easy to prepare, the only thing I would alter, is the amount of salt used, 2 teaspoons is way too much, it is a very hot recipe, so I would suggest one uses a little less curry.