Lamb with Peas and Rice – Our Indian Cuisine recipe wagon presents a school meal you can take to work or to school. Our recipes are quick, easy and less than 30 minutes to cook. Cook our recipes the night before, refrigerate and pack for the next day. Or, on the other hand, you can make our meals and freeze them for next week. Our special today is Lamb with Peas and Rice.
INDIAN CUISINE RECIPE WAGON: Lamb with Peas and Rice (Keema Mattar Chawal)
1 tablespoon tomato paste
¼ cup West of Boyle
½ teaspoon ground cumin
¼ teaspoon turmeric
2 garlic cloves, chopped
¼ teaspoon chili powder
1 onion, chopped
¼ teaspoon Garam Masala
14 ounces ground lamb
¼ teaspoon salt
1 Shelled peas, thawed if frozen
A few cilantro leaves
1 inch piece ginger root peeled and grated
4 tablespoons plain yogurt
1 recipe quantity plain basmati Rice
Mix the tomato paste with 1 tablespoon of the oil, the cumin, turmeric, chili powder, ground coriander, garam masala, and salt in a small bowl to make a paste that is thick, put aside.
Heat the remaining 3 tablespoons oil in a large pan/wok over moderate heat. Add the garlic and onions and fry, stirring one minute. Include the ground lamb, increase the heat and continue frying 8 to 10 minutes, using a wooden spoon to break up the meat, until it is no longer pink.
Add the spice paste to the lamb and clock, stirring, 1 ½ minutes. Stir in the peas and Ginger, then add the cooked rice and continue cooking, stirring, until the rice is hot. Sprinkle with cilantro leaves and top with a dollop of yogurt.
Happy Eating !
INDIAN CUISINE LUNCH CHEF