Ground lamb sauteed with onions and lots of masala, served over basmati rice as a quick, flavorful meal for two.
1 pound ground lamb or mutton
1 onion, finely chopped
2 cloves garlic, minced
4 tablespoons garam masala
1 teaspoon cumin
1 teaspoon salt
4 teaspoons tomato paste or tomato soup base
3/4 cup beef broth
coriander or other chutney, to taste
In a large heavy skillet over medium heat. While cooking, break lamb apart with a wooden spoon until crumbled. Stir in onion and cloves. Cook until lamb is evenly brown and onion is soft.
Stir in spices and salt, and cook about 5 minutes. Add tomato paste and beef broth. Reduce heat, and simmer for 10 to 15 minutes or until meat is pink in the middle, and liquid has evaporated.
Serve over basmati rice, with coriander or other Indian chutney.
This recipe may be modified by adding peas (mattar), potatoes, or any other vegetable you like. It can also be used as a samosa or pastry filling.
Note: We’ve adapted this from the original. Follow the link for comments on alternate ingredients and spices.