Ingredients Jump to Instructions ↓

  1. 1 onion, chopped

  2. 1 tablespoon ground coriander

  3. 2 large cloves garlic, crushed

  4. 2 teaspoons grated fresh gingerroot

  5. 1 1/2 teaspoons ground turmeric

  6. 1 teaspoon salt

  7. 1/2 teaspoon ground cumin

  8. 1/2 teaspoon ground black pepper

  9. 1/4 teaspoon cayenne pepper

  10. 1 pound lamb shoulder, cut into 1-inch cubes

  11. 1/4 cup vegetable oil

  12. 1 dried red chile pepper

  13. 1 (28-ounce) can diced tomatoes

  14. 1 tablespoon unsweetened coconut

  15. 1 (10-ounce) package frozen peas

Instructions Jump to Ingredients ↑

  1. Mix onion, coriander, garlic, ginger, turmeric, salt, cumin, pepper and cayenne pepper in a small bowl. Coat lamb with mixture and marinate, covered, overnight in a medium bowl. In a large, heavy-bottomed pot, heat oil over medium-high heat. Break chile over pan, crumbling into hot oil. Sauté lamb, scraping onions and spices into pot, until well browned. Add tomatoes (undrained) and coconut and bring to a boil. Reduce heat and simmer for 15 minutes, or until sauce is thickened. Stir in peas and cook until thoroughly heated. Serve warm.


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