Photo: Annabelle Breakey; Styling: Karen Shinto
Cook Time
30 Mins
Yield
Serves 4

This simple one-pot recipe is easy and quick enough for a weeknight dinner. Feel free to substitute ground beef for the lamb, and in season, try fresh peas for frozen, cooking them a little less time.

How to Make It

Step 1

Heat oil in a large pot over medium-high heat. Add onion and cook, stirring occasionally, until softened, 3 minutes. Add garlic, chile, 1 tsp. salt, and the spices; cook 2 minutes longer. Stir in tomato paste.

Step 2

Add lamb and cook, breaking up large chunks of meat, until no longer pink, about 3 minutes. Add potatoes, yogurt, and milk to pan and bring to a boil. Reduce heat until mixture is simmering vigorously, cover, and cook 10 minutes.

Step 3

Stir in peas and cook 5 minutes longer, until peas are cooked through and mixture has thickened. Serve over rice with cilantro sprinkled on each serving. Add more salt to taste if you like.

Step 4

Note: Nutritional analysis is per serving.

Ratings & Reviews

Tasty for the whole family

Foxygirl
October 13, 2016
This was easy to put together (especially when I prepped ingredients ahead of time) and easy to cook. I think the timing was off a little bit - my onions took a little longer and so did the beef. Yes, I used beef instead of the lamb; the flavor was great. My whole family ate it, even my kids (they said it was like Indian sloppy joes!). Will make again.

superflay's Review

marieclaude5
October 10, 2014
N/A

redcucina's Review

redcucina
December 27, 2013
This is really tasty. Indian spice flavors and great texture from the sauce. If you dice the potatoes small enough (3/8 inch-ish) they cook in time and blend in perfectly. Next time would add a little more milk and yogurt for more sauce. Note serving with a little yogurt (think raita) on the side is wonderful to up the creaminess and cool the spice heat a bit.

Foxygirl's Review

ReneePech
October 07, 2012
My husband and I loved this dish. Delicious flavors, the spices were well-balanced, and the yogurt and milk gives it a really nice stroganoff-like texture. I agree with the other reviewers -- the potatoes took longer to cook -- so I covered the pot and cooked everything an additional 10-15 minutes. The potatoes were enough carbs for us, so we served it without rice, and it was wonderful. Hearty and filling, a perfect fall/winter meal.

EricEitreim's Review

portland
October 11, 2011
This was OK, but I wouldn't make it again. It is easy and quick, and I know the potato is authentic, but we found the potato on the rice too much. I would think about making it substituting cauliflower for the potato.

marieclaude5's Review

superflay
September 21, 2011
great indian flavor. potatoes take longer to cook.

portland's Review

EricEitreim
February 28, 2011
this recipe was exceptional. the yogurt and milk gave the dish a silken quality that was very pleasant. the taste was floral and spicy.