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.
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.
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|Serving Size: 1 Serving (396g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 193 (26%)|
|Amt Per Serving||% DV|
|Total Fat 21.5g||29 %|
|Saturated Fat 8.4g||42 %|
|Monounsaturated Fat 8.5g|
|Polyunsanturated Fat 2.9g|
|Cholesterol 54.5mg||17 %|
|Sodium 109.6mg||4 %|
|Potassium 960.3mg||25 %|
|Total Carbohydrate 111g||33 %|
|Dietary Fiber 9.3g||37 %|
|Sugars, other 101.7g|
|Protein 26g||37 %|
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Calories per serving: 741
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