Lamb Curry With Peas
Lamb Curry With Peas
Photography by Yvonne Duivenvoorden
This recipe makes 4 servings
Nutritional Info |
|
|---|---|
| Per serving: about | - |
| cal | 334334 cal |
| pro | 24 g24g pro |
| total fat | 18 g18g total fat |
| sat. fat | 8 g8g sat. fat |
| carb | 20 g20g carb |
| fibre | 5 g5g fibre |
| chol | 74 mg74mg chol |
| sodium | 363 mg363mg sodium |
| potassium | 853 mg853mg potassium |
| % RDI: | - |
| calcium | 1111 calcium |
| iron | 3333 iron |
| vit A | 1111 vit A |
| vit C | 5353 vit C |
| folate | 3030 folate |
Indian curries come in many variations and consistencies. Some are thin and soupy, some rich and saucy and others thick and chunky, like this one. Serve this flavourful curry with warmed naan bread, Greek pita or hot cooked rice. Yogurt makes a cool accompaniment.
Ingredients
- 1 tsp canola oil 1 tsp canola oil
- 1 lb ground lamb 1 lb ground lamb
- 2 onions , finely chopped2 onions, finely chopped
- 2 cloves garlic , minced2 cloves garlic, minced
- 1 tbsp grated fresh ginger 1 tbsp grated fresh ginger
- 1 tsp ground coriander 1 tsp ground coriander
- 1 tsp ground cumin 1 tsp ground cumin
- 1/2 tsp cinnamon 1/2 tsp cinnamon
- 1/4 tsp cayenne pepper 1/4 tsp cayenne pepper
- 1 can (28 oz/796 mL) diced tomatoes 1 can (28 oz/796 mL) diced tomatoes
- 1 cup frozen peas , thawed1 cup frozen peas, thawed
- 3 tbsp chopped fresh mint 3 tbsp chopped fresh mint
Preparation
Add onions, garlic, ginger, coriander, cumin, cinnamon and cayenne pepper; cook, stirring occasionally, until onions are softened, 6 to 8 minutes.
Add tomatoes; cook, stirring often, until almost dry, about 10 minutes.
Stir in peas and heat through. Remove from heat. Stir in 2 tbsp of the mint. Transfer to serving dish; sprinkle with remaining mint.
Source : Canadian Living Magazine: October 2011
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