Ground Lamb with Peas
Experience the perfect balance of bold spices and comforting flavors with this Ground Lamb with Peas recipe, a quick and satisfying dish that comes together in just 35 minutes. Succulent ground lamb is sautéed with fragrant cumin seeds, garlic, and ginger, then infused with a tantalizing blend of coriander, turmeric, and paprika. A touch of tomato paste adds depth, while tender green peas provide a burst of sweetness. This one-pan wonder is not only easy to make but also packed with protein and vibrant spices, making it an excellent choice for a hearty dinner. Serve it warm with fluffy rice, naan, or flatbread for a complete meal, and don't forget to sprinkle some fresh cilantro on top for a bright, herby finish. Perfect for weeknight dinners or a crowd-pleasing dish at gatherings, this recipe will transport your taste buds to the heart of comforting, spice-filled cuisine.
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Recipe Information
Ingredients
- 1 pound ground lamb
- 1 cup frozen peas
- 1 medium onion
- 3 cloves garlic cloves
- 1 tablespoon ginger
- 2 tablespoons olive oil
- 1 teaspoon cumin seeds
- 1 teaspoon ground coriander
- 1 teaspoon ground cumin
- 0.5 teaspoon ground turmeric
- 1 teaspoon paprika
- 1 tablespoon tomato paste
- 0.5 cup water
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons cilantro (optional, for garnish)
Instructions
Peel and finely dice the onion. Mince the garlic cloves and ginger.
Heat the olive oil in a large skillet or frying pan over medium heat.
Once the oil is hot, add the cumin seeds and toast them for 30 seconds until fragrant.
Add the diced onion and sauté for 5-6 minutes until softened and slightly golden.
Stir in the minced garlic and ginger, cooking for an additional 1-2 minutes.
Increase the heat slightly and add the ground lamb to the skillet. Cook, breaking it apart with a wooden spoon, until browned and cooked through, about 7-8 minutes.
Drain any excess fat from the skillet, if necessary.
Lower the heat to medium and stir in the ground coriander, ground cumin, ground turmeric, and paprika. Mix well to coat the lamb in the spices.
Add the tomato paste to the skillet and stir it into the mixture, cooking for 1-2 minutes.
Pour in the water and stir to combine, scraping up any browned bits from the bottom of the skillet. Let it simmer for 3-4 minutes.
Add the frozen peas to the skillet, stirring them in. Cook for another 3-5 minutes until the peas are heated through and tender.
Season the dish with salt and black pepper to taste. Adjust seasonings if needed.
Remove from heat and garnish with freshly chopped cilantro, if desired.
Serve warm with rice, naan, or your favorite flatbread.
Nutrition Facts
Calories |
440 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 29.6 g | 38% | |
| Saturated Fat | 10.2 g | 51% | |
| Polyunsaturated Fat | 1.7 g | ||
| Cholesterol | 109 mg | 36% | |
| Sodium | 934 mg | 41% | |
| Total Carbohydrate | 12.1 g | 4% | |
| Dietary Fiber | 3.6 g | 13% | |
| Total Sugars | 4.5 g | ||
| Protein | 31.0 g | 62% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 71 mg | 5% | |
| Iron | 3.8 mg | 21% | |
| Potassium | 631 mg | 13% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
