Tuesday, October 16, 2007

Lamb and Couscous

This recipe is somewhere between the Greek lamb and rice my mother used to make, and an Afghani dish with lamb, yogurt and rice. I like to serve it with couscous, but rice would work just as well.

1 lb ground lamb
1 C peas (frozen is fine)
2 cloves garlic, sliced
1/4 large onion, diced
4 cardamom pods
1 tsp fennel seeds
2 tsp ground cumin
1 tsp chili powder
Salt and pepper

Yogurt sauce:
1 1/2 C Greek yogurt
1 tomato, diced
1 Tbs finely chopped mint leaves
1 tsp cumin
Salt and pepper

In a large pan, sautee the onions and garlic with the fennel and cardamom. Add the meat and spices, cook through, adding the peas halfway. Remove the cardamom pods before serving.

For the yogurt sauce, combine all ingredients.

Serve over couscous with the yogurt sauce on top.

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