| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Indian |
Indian |
8 |
Servings |
INGREDIENTS
| 6 |
|
Large potatoes; mash/butter |
| 2 |
c |
Frozen small peas/defrosted |
| 1 |
tb |
Oil |
| 2 |
tb |
Chopped garlic |
| 3/4 |
c |
Chopped onions |
| 1 |
tb |
Curry powder (or to taste) |
| 1 |
ts |
Ground cumin |
| 1 |
ts |
Ground coriander |
| 2 |
lb |
Ground lamb OR |
| 1 |
lb |
Ground lamb+1 lb sirloin OR |
| 2 |
lb |
Ground Sirloin |
| 1/3 |
c |
Ketchup |
| 3/4 |
c |
Chicken broth |
| 1 |
ts |
Sugar |
INSTRUCTIONS
1. Mash the potatoes with butter and milk. Season with salt & pepper. 2.
Brown the meat in a large skillet, and put in colander to drain. 3. Heat
the oil in a skillet and add the onions and garlic. Cook, stirring
occasionally until they are wilted. Add the curry powder, cumin and
coriander and cook briefly, stirring. 4. Add the meat, salt, pepper, the
ketchup, broth and sugar. Cook, stirring occasionally, about 20 minutes.
5. Put mixture into a baking dish and top with the defrosted frozen peas,
then the mashed potato mixture. Smooth over the top. Dot with a tablespoon
of butter. Run the mixture under the broiler until it is golden brown.
Posted to EAT-L Digest 23 Jul 96
Date: Wed, 24 Jul 1996 17:35:18 EDT
From: erika metzieder <100627.3022@COMPUSERVE.COM>
A Message from our Provider:
“Life: the ball’s in your court. After death: it’s God’s turn”