Green Pea Sabzi with Lamb and Basmati

Green Pea Sabzi with Lamb and Basmati

Green Pea Sabzi with Lamb and BasmatiGreen 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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