Ground lamb with tomatoes and peas from Madhur Jaffrey's Quick & Easy Indian Cooking by Madhur Jaffrey

  • ground cayenne pepper
  • cilantro
  • coriander seeds
  • fresh ginger
  • onions
  • canned tomatoes
  • turmeric
  • peas
  • ground lamb
  • yogurt
  • garam masala
  • cumin seeds
  • green chiles

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • wester on April 21, 2020

    Easy to make and to eat. Four finished all of it easily; to make it serve six you would definitely need some substantial sides.

  • babyfork on March 05, 2020

    I "mostly" followed this recipe. I used a 14.5 oz can of Muir Glen fire-roasted diced tomatoes instead of the fresh tomato and added a can of chickpeas. I only used 1/8 ts cayenne and used a small can of mild green chiles instead of the fresh hot green chile called for. I didn't add any water. I made a cucumber raita and served over rice. Very good.

  • saregama on October 11, 2018

  • lmalter on February 04, 2013

    (Taken from an Amazon review I saw): Within the directions the text says to add 1 cup of water. Don't do it. It's soup! I strained the meat out and rapidly boiled off the water for a while and finally added the meat back. If the editors don't publish a correction, I suggest adding 1/4 cup of water and proceeding. You cand decide if you need more water further along in the recipe. If your peas have a lot of water, you probably won't have to add more.

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