Rating: 4.5 stars
7 Ratings
  • 5 star values: 4
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 0

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.

This Story Originally Appeared On sunset.com

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Credit: Annabelle Breakey; Styling: Karen Shinto

Recipe Summary test

cook:
30 mins
total:
30 mins
Yield:
Serves 4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

  • Note: Nutritional analysis is per serving.

Nutrition Facts

702 calories; calories from fat 64%; protein 35g; fat 50g; saturated fat 20g; carbohydrates 26g; fiber 3.1g; sodium 762mg; cholesterol 135mg.
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