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.
- Portion size 4 servings
- Credits : Canadian Living Magazine: October 2011
MethodIn large skillet, heat oil over medium-high heat; cook lamb, stirring to break up, until no longer pink, about 3 minutes.
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.
Nutritional facts Per serving: about
- Sodium 363 mg
- Protein 24 g
- Calories 334.0
- Total fat 18 g
- Potassium 853 mg
- Cholesterol 74 mg
- Saturated fat 8 g
- Total carbohydrate 20 g
- Iron 33.0
- Folate 30.0
- Calcium 11.0
- Vitamin A 11.0
- Vitamin C 53.0