Ingredients
Scale
- 1 lb ground lamb
- 2 medium potatoes, peeled and cubed
- 1 medium onion, finely chopped
- 2 tomatoes, pureed
- 1 tbsp ginger-garlic paste
- 1 green chili, finely chopped (optional)
- 1 tsp cumin seeds
- 1 tsp garam masala
- 1 tsp coriander powder
- ½ tsp turmeric
- ½ tsp red chili powder
- 2 tbsp vegetable oil
- Salt to taste
- Fresh cilantro, for garnish
- Lemon juice, for serving
Instructions
- Heat oil in a deep pan. Add cumin seeds and let them sizzle.
- Add onions and sauté until golden brown.
- Add ginger-garlic paste and green chili; cook for 2 minutes.
- Add ground lamb and cook until browned and moisture evaporates.
- Add turmeric, coriander powder, red chili powder, and garam masala; mix well.
- Stir in tomato puree and cook until oil separates.
- Add potatoes and ½ cup water; cover and simmer for 15–18 minutes until potatoes are tender.
- Adjust salt and simmer uncovered to thicken if needed.
- Garnish with cilantro and serve with lemon wedges.
Notes
- For a vegetarian version, substitute lamb with cracked green peas or tofu.
- Can be made ahead and reheats beautifully—great for meal prep.
- Pair with naan, roti, or basmati rice.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: Indian
- Diet: Non-Vegetarian
Nutrition
- Serving Size: 1 cup
- Calories: 385 Kcal
- Sugar: 5g
- Sodium: 420mg
- Fat: 22g
- Saturated Fat: 8g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 5g
- Protein: 21g
- Cholesterol: 65mg
