Recipe: Ground Lamb Curry with Peas

Ground Lamb Curry with Peas

Ground Lamb Curry with Peas

This is college student, off-campus apartment food: tasty and quick and easy to prepare. Adapted from Myra Waldo’s classic The Complete Book of Oriental Cooking. With rice, serves 6.

3 T butter
¾ c chopped onions
1 ½ lb lean ground lean lamb
1 ½ t salt
¾ t turmeric
1 ½ t ground coriander
¼ t dried ground chili peppers
½ c yogurt
1 c green peas (fresh or frozen), shelled
¼ c water

Method: melt the butter in a skillet; sauté the onions until browned. Add the lamb, salt, turmeric, coriander and chili peppers. Cook over medium heat, stirring frequently until browned. Drain off excess fat if you like. Mix in the yogurt. Cover and cook over low heat 10 minutes. Add the peas and water; cover and stand for a few minutes with heat off till peas are cooked.

NOTE: the best way to get lean ground lamb is to grind your own. With store bought ground lamb you’ll end up with a lot of liquid fat you’ll probably want to pour off before adding the yogurt.

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