1 Tbsp EVOO
1 cup minced yellow onion
1 garlic cloves, minced
2 tsp minced ginger
3/4 tsp salt
1/4 tsp freshly ground black pepper
1 pound ground lamb
1/2 tsp cumin
1/2 tsp ground coriander
1/2 tsp garam masala
1/2 tsp cayenne pepper
1/4 tsp ground turmeric
1 Tbsp tomato paste
2 cups beef broth
2 cups peeled and cubed potatoes
1 cup frozen peas
2 tsp lemon juice
1 cup minced yellow onion
1 garlic cloves, minced
2 tsp minced ginger
3/4 tsp salt
1/4 tsp freshly ground black pepper
1 pound ground lamb
1/2 tsp cumin
1/2 tsp ground coriander
1/2 tsp garam masala
1/2 tsp cayenne pepper
1/4 tsp ground turmeric
1 Tbsp tomato paste
2 cups beef broth
2 cups peeled and cubed potatoes
1 cup frozen peas
2 tsp lemon juice
In a large pot, heat oil over medium heat. Add onion, garlic, ginger, salt and pepper. Cook, stirring, until onion is tender, about 5-7 minutes. Add ground lamb and cook, breaking up until browned and cooked through, about 5-7 minutes. Drain fat and return to pot. Add cumin, coriander, garam masala, cayenne, and turmeric and cook, stirring until the spices are fragrant, about 2 minutes. Stir in tomato paste. Add beef broth and potatoes and bring soup to a boil. Reduce the heat to a simmer and cook, uncovered, until the potatoes are tender, about 6-8 minutes. Stir in peas and lemon juice. Cook until peas are tender, about 3 minutes.
Serves 3
