| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Indian | 6 | To 8 | |
INGREDIENTS
| 1 | lb | Ground lamb or beef |
| 1 | tb | Garam masala* |
| 1/2 | ts | Salt |
| 1/2 | Onion | |
| 2 | Garlic cloves | |
| 3 | Cardamom pods | |
| 1 | Stick cinnamon | |
| 3 | tb | Oil |
| 2 | Potatoes; peeled and chopped | |
| 1 | c | Water |
| 2 | tb | Green masala* |
| 2 | md | Tomatoes |
| 1 | pk | (10 oz) frozen peas |
INSTRUCTIONS
PART A PART B PART C PART D (This recipe was modified from a recipe published in Cooking the Indian Way by Vijay Madavan) Mix together part A. Fry part B. When onions turn brown add meat mixutre and brown. Add part C. Cook until potatoes are tender (about 20 minutes) Add part D. Cook about 5 minutes. Remove cinnamon stick and cardamom. Serve while steaming hot. Garnish with fresh coriander if desired * I previously posted the recipes for these spice mixtures. e-mail me privately if you need them. Posted to TNT - Prodigy's Recipe Exchange Newsletter by crmcbride@juno.com (Caroline R McBride) on Jul 25, 1997
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