Lamb with Tomato and Peas

Indian, Lamb

RECIPIE: Lamb with Tomato and Peas

Lamb with Tomatoes and Peas

Serves 4

1 1/2 Lbs. Lamb (May substitute boneless Chicken Thighs)
1 Large Onion
1 15 oz. Can Coconut Milk
1/2 lb. Fresh or Frozen Peas
2 Medium Tomatoes Chopped or 1 15 oz. Can
3 Tbsp. Olive Oil
Juice from half a Lime
2-3 Tbsp. Garam Masala
2 Tbsp. Chopped Cilantro (Fresh if possible)
Sea Salt
Freshly Ground Black Pepper

Thinly slice onion and sauté in pan over medium heat in olive oil.  Meanwhile, cut Lamb or boneless chicken thighs in to 1 inch chunks and season with salt and pepper.  When onion has turned translucent, stir in your Garam Masala and sauté for 1 to 2 minutes.  Add your meat and brown on all sides.  Once meat has browned, pour in coconut milk and add tomatoes along with their liquid.  Cover pan, reduce heat, and simmer until meat is tender (about 30 – 60 minutes).  Five minutes before serving, add peas and the juice of half a lime.  Simmer until peas are tender. Adjust seasoning, sprinkle with cilantro, and serve with Jasmine or Basmati rice.