Ingredients
Scale
- 1 tbsp vegetable oil
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1 tbsp ginger, grated
- 1 green chili, finely chopped (optional)
- 1 lb (450g) ground lamb or beef
- 2 cups baby potatoes, peeled and halved
- 1 (14 oz) can diced tomatoes
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1/2 tsp turmeric
- 1/2 tsp garam masala
- 1/4 tsp cayenne (optional)
- 3/4 cup water or broth
- Salt to taste
- Fresh cilantro, chopped (for garnish)
- 1 tbsp yogurt or cream (optional, for serving)
Instructions
- Heat oil in a large skillet or pot over medium heat. Add onions and sauté until golden, about 5–6 minutes.
- Add garlic, ginger, and green chili; cook 1 minute until fragrant.
- Increase heat to medium-high, add ground meat, and cook until browned, breaking it up with a spoon (5–7 minutes).
- Add potatoes, diced tomatoes, and all spices. Stir well to coat.
- Pour in water or broth, bring to a simmer, then reduce heat to low. Cover and cook 20–25 minutes, until potatoes are tender and sauce has thickened.
- Adjust salt and stir in garam masala. Taste and adjust spices.
- Serve hot over basmati rice, garnished with cilantro and a dollop of yogurt or cream if desired.
Notes
- For a vegetarian version, substitute lentils or chickpeas for the meat.
- Leftovers taste even better the next day—great for meal prep!
- Use lean ground turkey or chicken for a lighter option.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Method: Stovetop
- Cuisine: Indian
- Diet: High Protein
Nutrition
- Serving Size: 1 cup
- Calories: 380 Kcal
- Sugar: 5g
- Sodium: 420mg
- Fat: 22g
- Saturated Fat: 8g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 5g
- Protein: 24g
- Cholesterol: 70mg
