cooking · Dinner

Lamb with Potatoes and Peas

The inspiration for this recipe came out of the February 2011 issue of Sunset Magazine, on page 94. I made a few adjustments – low-fat milk, non-fat yogurt, no cilantro, a bit less meat, they called for 1½ lbs but I found 1 lb was plenty. It is a very hearty dish and tastes fantastic. I served it over rice with Naan bread on the side for scooping it up. Yum! Be sure to wear disposable gloves for the chile, makes it easier and no worries about getting the hot oils on your fingers (and later your eyes or mouth!). If you do like heat leave the seeds in, I have found that Serrano’s have plenty of warmth on their own though. If you cannot find one just use a Jalapeno instead.

And on the lamb? I find it in 1 pound packages in the meat department, next to the ground bison. Lamb can dry out quickly when cooking, this dish keeps it moist and most of all…doesn’t have a strong lambert taste.

Lamb with Potatoes and Peas


  • 2 Tbsp canola oil
  • 1 medium sweet onion, peeled and chopped small
  • 1 serrano chile, seeded and minced
  • 1/2 tsp kosher salt
  • 1/2 tsp granulated garlic
  • 1/2 tsp ground black pepper
  • 1 tsp ground coriander
  • 1 tsp ground cumin
  • 1½ tsp garam masala
  • 1 Tbsp tomato paste (regular or unsalted)
  • 1 lb ground lamb
  • 2 good-sized Yukon gold potatoes (or any yellow variety), cubed bite sized
  • 6 ounce carton plain non-fat yogurt
  • ¾ cup low-fat dairy milk
  • 1 cup frozen green peas (preferably unsalted)
  • rice to serve over (3 cups water/1½ cups rice)


Cook the rice according to the method you prefer. Meanwhile in a large non-stick skillet heat the oil over medium-high. Add the onion and cook for about 3 minutes, stirring often. Add the chile and all the spices, cook for 2 minutes stirring often. Stir in the tomato paste, then add the lamb. Break up the lamb, stirring often as it cooks until no pink is left. Add yogurt, milk and potatoes to the skillet. Bring to a boil, lower the heat and cover. Let cook with a good simmer for 15 minutes, stir every 5 minutes. Add in the peas and cook for 5 minutes more and the sauce has thickened nicely. Taste for seasoning and add more salt as needed (the original recipe called for 1 tsp total, we use less salt.)

Serve over rice and with Naan bread on the side for scooping.

Serves 4 hearty portions.


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