Peas and carrots are a standard dish in most people's cooking repertoire. Here they are raised to new levels with spicing. I use a small green bird's eye chili but a serrano would also be fine. You can make this flavourful curry as hot as you wish.
Servings: 4
Ingredients
3 tbsp vegetable oil
2 cups chopped onions
1 tsp finely chopped green chili, seeds removed if preferred
1 tsp finely chopped garlic
1 tsp finely chopped ginger
1 tsp cumin powder
¼ tsp coriander powder
¼ tsp red chili powder or cayenne, or more to taste
½ tsp cumin seeds
½ cup water
1 small tomato, chopped
1 cup diced carrots
2 cups peas, fresh or frozen
Salt to taste
Method
Heat oil in a nonstick skillet over low heat. Add onions and cook, stirring occasionally, until browned, about 20 minutes. Add green chili, garlic and ginger. Sauté for 2 minutes longer or until softened. Add cumin, coriander, chili powder and cumin seeds and sauté for 2 minutes to release flavours.
Add water and tomato and continue to cook on low 3 minutes longer or until spices no longer taste raw. Water should bubble slightly. Add carrots, cover skillet and cook for 5 minutes or until softened. Add peas and cook a few minutes longer or until tender. Add salt to taste. Serve with the lamb.
Lucy Waverman