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.
2 tablespoons olive or vegetable oil
1 medium onion, chopped
2 garlic cloves, minced
1 small serrano chile, minced
About 1 tsp. salt
1 teaspoon ground cumin
1 teaspoon ground coriander
1 1/2 teaspoons garam masala
1/2 teaspoon pepper
1 tablespoon tomato paste
1 1/2 pounds ground lamb
2 medium Yukon Gold potatoes, cubed
3/4 cup plain yogurt
3/4 cup whole milk
3/4 cup frozen peas
Hot cooked rice
1/2 cup chopped cilantro
How to Make It
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.
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.
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.
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.
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.
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.
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.