Wednesday, January 23, 2008

Minced Lamb with Peas

I made this over the weekend and it was a hit. If you do not have the pressure cooker, use extra water, cover the vessel tight with a lid and cook on medium low for 30 to 45 minutes till meat is very tender.


Ground Lamb - 1.5 Lbs
Peas - 1 cup
Onion - 1 large chopped fine
Tomato - 2 small chopped fine
Ginger-Garlic Paste - 1 Tbsp.
Salt - to taste
Oil - as needed
Chilli powder - 1 - 2 Tsp.
Turmeric - 1 Tsp.

Grind To Paste
Green chillies - 2
Mint leaves - Handful
Coriander Leaves - Handful

Grind to dry powder:
Cloves - 6
Cinnamon - 1 inch
Cardamom - 3


- Heat oil in a pressure pan. Saute onions till light brown.
- Add salt, turmeric, ginger garlic paste and saute for 1 minute.
- Add tomatoes and ground lamb to this and mix well.
- Add chilli powder and 1/2 of the CCC (cloves, cinnamon and cardamom) powder, and the ground mint, coriander and green chilli paste and add 1/2 cup of water.
- Mix well and cover with the pressure pan lid. Once steam starts to come put the whistle on.
- Let it cook till 4 whistles. Wait till the whistle comes off without any force.
- While the meat s getting cooked, saute the peas in a separate pan till cooked.
- Add the peas and rest of the CCC powder to the meat and cook for 5 minutes.

Serve it with hot rice or roti's.


Sagari said...

adding green peas to lamb is a nice variation to regulay lamb curry
nice recipe sowjanya

Mansi Desai said...

recipe sounds nice, albeit I'd have to make it without the lamb:)

Sowjanya Yinti said...

Sagari - thank you

mansi - I won't recommend you substituting with soy chunks because I am not a great fan of soy or paneer. However, you can use the same recipe for any other vegetable. :)