Ingredients

• 1 1/2 lb (700 g) ground lamb
• 1 onion, chopped
• 2 cloves garlic & 1 tbsp (15 ml) ginger, minced
• 2 tsp (10 ml) garam masala
• 1 tsp (5 ml) ground cumin
• 1 tsp (5 ml) paprika
• 14 oz (400 g) canned tomatoes
• 1 cup (150 g) peas
• Salt, cilantro

Steps

1. Brown lamb; drain excess fat. Add onion, garlic, and ginger; sauté 3–4 minutes.
2. Add spices; cook 1 minute. Add tomatoes; simmer 10 minutes.
3. Stir in peas; heat through. Season and garnish.

Pairings

• Wine: Shiraz – peppery, bold; Tempranillo – earthy & rustic
• Beer: Amber Ale – balances spice; Brown Ale – nutty with lamb