¼ cup olive oil
1½ cups chopped onion
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1 jalapeno, chopped (seeds removed for milder flavor)
4 cloves garlic, minced
1½ pounds boneless lamb, cut into 1-inch pieces
1 can (14-ounces) can fire-roasted diced tomatoes
½ teaspoon turmeric
1 teaspoon salt
1½ teaspoons curry powder
2 teaspoons coriander
½ cup plain yogurt
1 cup frozen peas
Heat oil in a large nonstick skillet on medium high heat. Add onions, and saute until golden, about 15 minutes. Stir in jalapeno, garlic and lamb, and cook until the lamb is browned, about 10 minutes.
Add diced tomatoes, spices and 3 cups of water; reduce heat, and simmer for about 45 minutes or until the meat is fork-tender and the sauce has reduced. Add more water if sauce gets too thick.
Before serving, stir in peas and yogurt. Serve with basmati rice and naan.