Green Pea Sabzi with Lamb and Basmati
Green pea sabzi is an Afghan stew that is absolutely delicious, healthy and bursting with flavor! Spiced with Kashmiri pepper, ginger, mustard, coriander, cumin and turmeric, my Green Pea Sabzi with Lamb and Basmati is a dish that you will return to time and again. The peas swim in a light tomato sauce spiked with these exotic, healthy spices! Make a pot of basmati rice seasoned with just a touch of saffron; top the rice with this delicious green pea sabzi and serve the dish with roasted or grilled lamb chops. Delicious served with grilled chicken as well; or for a stand alone vegan entrée, simply serve the sabzi with the rice and a side salad! My Green Pea Sabzi with Lamb and Basmati is a keeper! Enjoy!
1/4 cup extra virgin olive oil
1/2 teaspoon brown mustard seeds
1 teaspoon whole cumin seeds
2 teaspoons freshly grated ginger
1 teaspoon jalapeño pepper flakes
1 cup chopped organic tomatoes
1 cup water
1/2 teaspoon turmeric powder
1 teaspoon ground Kashmiri pepper
1 teaspoon ground coriander powder
Himalayan salt to taste
2 bags frozen organic peas, do not thaw
1/2 bunch organic cilantro, roughly chopped
1 pot of cooked basmati rice, seasoned with salt, olive oil and saffron
Grilled or baked Lamb chops or chicken, if using
In a medium skillet, heat the oil to medium high
Add the mustard seeds, stir and let them pop
Add the cumin seeds, cook till they sizzle
Stir in the grated ginger and jalapeño flakes
Add chopped tomatoes and water, cook down until saucy
Stir in turmeric, Kashmiri pepper, coriander and salt
Add frozen peas and half of the chopped cilantro
Simmer for 20 minutes, then remove from heat
Serve over the rice and lamb chops if desired, garnish with the rest of the chopped cilantro. Enjoy!
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