Curried Minced Lamb with Potatoes and Peas

This week I will give you a mouth-watering recipe for curried minced lamb with peas and potatoes! Don’t be discouraged by the list of ingredients; it might seem like a lot, but it’s mostly adding them in batches in the pan and stirring occasionally. You can use beef if you prefer, or even mix lamb with beef.

Curried Minced Lamb with Potatoes and Peas

Jane Simpson

If you like spicy food, then you'll love this curried minced lamb with peas and potatoes. Mix the lamb with beef for a richer flavour if you prefer.

5 from 1 vote

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Prep Time 15 minutes mins

Cook Time 45 minutes mins

Total Time 1 hour hr

Course Main Course

Cuisine Indian

Servings 6 people

Calories 690 kcal

Ingredients

 

US CustomaryMetric

 

1x2x3x

• 2 ¼ pounds ground lamb
• 2 medium red onion - chopped
• 3 tablespoons Canola oil
• 4 cloves garlic
• 1 tablespoon ginger - fresh, peeled and thinly sliced
• 1 stick cinnamon
• 4 seeds cardamom
• 2 tablespoons cilantro (coriander)
• 1 tablespoon cumin
• 1 tablespoon turmeric powder
• 1½ cups water
• 1½ teaspoon paprika
• ½ teaspoon cayenne pepper
• ¼ teaspoon ground black pepper
• 2 medium potatoes - peeled and cut into cubes
• 4 tablespoons tomato paste
• 2 teaspoons salt - plus to taste
• ½ cup plain yogurt - beaten
• 2 cups peas - frozen
• ½ cup cilantro - coarsely chopped, plus more for garnish

Instructions

 

• Fry onion in oil in a heavy pan, stirring, until golden brown. Reduce heat.
• Pound in mortar, puree in a food processor, or finely mince garlic with ginger. Add them to the pan, along with whole spices. Fry gently for 2 minutes.
• Add the ground coriander, cumin and turmeric. Stir and fry for 2 minutes, adding a little oil if too dry.
• Add water, paprika, cayenne, black pepper and meat. Mix well so the lamb breaks up before it starts to cook. Simmer for 5 minutes, stirring occasionally.
• Add potatoes, cover and simmer for 10 more minutes.
• Add tomato paste, salt and yogurt. Simmer, occasionally stirring, until the potato is tender when pierced with a toothpick.
• Add frozen peas. Simmer just until fully heated. Taste and add salt, if necessary, to make the curry slightly salty (the vegetables will soak up more salt).
• Remove from heat. Stir in cilantro.
• Taste, and add salt, if needed. Sprinkle with a little chopped cilantro.

Nutrition

Calories: 690kcalCarbohydrates: 29gProtein: 34gFat: 48gSaturated Fat: 18gPolyunsaturated Fat: 5gMonounsaturated Fat: 21gTrans Fat: 0.03gCholesterol: 127mgSodium: 984mgPotassium: 1080mgFiber: 7gSugar: 7gVitamin A: 777IUVitamin C: 42mgCalcium: 115mgIron: 6mg

How did this recipe turn out for you?We’re eager to hear your thoughts!