indian stir-fry
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While this looks suspiciously like ma-po tofu, it's a whole new taste party. And the 'four legs' section needs to extra love as well.
It's still a stir-fry and pretty quick to make, and once I figure out how to deal with the tomato paste, it will be added to our cooking rotation. I also swapped green beans for peas, mostly because I just don't like peas, but also (objectively), green beans hold up better. And very subjectively, they are my daughter's favorite vegetable. |
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1 package of ground lamb (about a pound)
Olive oil 1 onion, chopped 2-3 cloves of garlic, finely chopped 1 jalapeno pepper, seeded and finely chopped 1t cumin 1t coriander1 1/2 t garam masala (I use the pre-made)1T tomato paste 1 cup yogurt 1 cup milk |
2-3 white Yukon Gold potatoes, cubed to bite-sized
Green beans Hawaiian salt and black pepper, to taste Optional accessories (added right before eating) Cashews or peanuts Pineapple or mango chutney Fresh cilantro |
Add oil to a wok and cook onions. Add garlic, spices, tomato paste and ground lamb, making sure you break it up as much as you can. Salt and pepper to taste and cook lamb well. Add potatoes, milk and yogurt and bring to a boil. Let simmer for about 10 minutes and let it get thick. Stir once and again so the bottom doesn't get burnt. Add green beans at the last minute and cook just long enough so that they are tender/crunchy--a few minutes.
Pour over rice and add cashews, chutney and/or cilantro to your liking. (I like them all. Other in the family opt out of cilantro.)
Pour over rice and add cashews, chutney and/or cilantro to your liking. (I like them all. Other in the family opt out of cilantro.)
NOTES:
One thing to figure out for next time.
1) How to get around 1T of tomato paste? Why? Because I buy canned tomato paste. For now, the rest of it is sitting in the freezer. I'm thinking catsup, which we always have in abundance, and can be easily measured to 1T.
1) How to get around 1T of tomato paste? Why? Because I buy canned tomato paste. For now, the rest of it is sitting in the freezer. I'm thinking catsup, which we always have in abundance, and can be easily measured to 1T.
