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Boneless Lamb with Peas Dish
1 small onion, quartered
1 tablespoon grated ginger root
1 1/2 teaspoon cardamom
1/4 teaspoon black pepper
1/8 teaspoon turmeric
3/4 cup broth (divided)
1 tablespoon coriander
1 teaspoon crushed fennel seeds
1 pound lean boneless lamb, cut into 3/4 inch cubes
1 medium red or green sweet pepper, cut into thin strips
1 (8 ounce) carton low fat yogurt
1/2 cup sour cream
1 cup frozen peas
2 tablespoons flour
Instructions
Using only 1/4 cup of broth, put first 8 ingredients in a blender. In a large heavy saucepan, combine above mixture with remaining 1/2 cup broth and lamb. Bring to boil; reduce heat. Simmer covered for 40 to 45 minutes or until meat is tender, stirring occasionally. Stir in sweet pepper.
Cook covered for 5 more minutes. Stir together the yogurt, sour cream and flour. Stir into mixture in saucepan. Stir in peas. Cook and stir over medium heat until thickened and bubbly. Cook and stir for one minute more. Serve lamb mixture with potatoes or rice. Garnish with chives if desired.
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