This dish of lamb with peas and mint is usually paired with rice or bread, but I decided to serve it on iceberg lettuce leaves ala Korean ssambap style for a healthier alternative. You can also try this with other types of lettuce or even cabbage. I personally prefer lettuce because the sweetness of the leaves complement the slight spiciness of the meat.
This recipe is adapted from Om books’ Complete Indian Cooking.
Prep 25 mins
Cook 20 mins
Serves 2 (if eaten as a complete meal)
- 1 Tbsp oil
- 1 medium onion, chopped
- 1/2 tsp roughly chopped and crushed garlic
- 1/2 tsp grated fresh root ginger
- 1/2 tsp chilli powder
- 1 tsp ground coriander
- 1 tsp salt
- 2 medium tomatoes, sliced
- 275g lean leg of lamb, minced (ground). Can substitute with mutton
- 1 large carrot, diced
- 1/2 cup frozen peas
- 2 Tbsp chopped fresh mint
- 2 Tbsp chopped fresh coriander
- 1 fresh green chilli, chopped
- In a deep heavy frying pan, heat the oil and fry the chopped onion over a medium heat for 5 mins until golden.
- Meanwhile, in a small mixing bowl, mix the garlic, ginger, chilli powder, ground coriander and salt. Stir well.
- Add the sliced tomatoes and the spice mixture to the onions in the frying pan and fry for 2-3 minutes. stirring occasionally. Add the minced lamb to the mixture and stir-fry for about 7-10 minutes to brown the meat.
- Break up any lumps of meat which may form in the pan. Add the carrot, peas, mint, coriander and green chilli and mix together well. Cook, stirring for 2-3 minutes until the carrot and peas are cooked, then serve immediately with lettuce leaves.
1. Mince your own meat as far as possible. In this way, you can be assured that the meat is fresh and clean (and it’s exactly the parts that you want and need). Simply chop up the meat into chunky pieces, and pulse it on low in a food processor for under 15 seconds.