If you include the optional yogurt, this dish is no longer Whole30 compliant.
Ingredients
2 tablespoons
vegetable oil (or ghee) 1 teaspoon
black mustard seeds 1
bay leaf (optional) 1
large red onion (chopped) 1
jalapeno pepper (chopped) 2 cloves
garlic (crushed) 1 tablespoon
grated ginger 1
large tomato (chopped) 1 teaspoon
kasturi methi (dried fenugreek leaves, optional) 1 teaspoon
turmeric 2 tablespoons
garam masala 1 pound
ground lamb (beef or chicken) 1 cup
frozen peas (cooked separately) 2
medium red potatoes (peeled and cubed, cooked separately) 3 tablespoons
chopped cilantro 1 teaspoon
whole black peppercorns (optional) 1⁄4 cup
yogurt (optional)Yields:
Instructions
Add oil to a pan and pop mustard seeds (add bay leaf if using). Add onions and cook untill soft (add peppercorns if using). Add garlic, jalapeno pepper, and ginger and cook for 2 mins. Add tomatoes and cook until soft (add kasturi methi if using). Add garam masala, turmeric and salt. Add lamb and cook until meat is fully browned.
Add pre-cooked peas and potatoes — stir in and heat for 2 mins. Add cilantro. Switch off heat and add optional yogurt, if you prefer a creamier taste. Stir well and then cover it up until you're ready to eat. Serve with basmati rice, brown rice, naan, or warm paav (Indian bread rolls). (Recipe♦525)