40 minutes
This vibrant dish combines the richness of lamb with the freshness of greens and the creaminess of avocado. It's a delightful blend of textures and flavors that are sure to excite your taste buds.
tablespoons
Large Onion, diced
each
teaspoons
Jalapeño, seeded (optional), sliced
each
Fresh Ginger, grated
tablespoons
Garlic Clove, grated or finely minced
each
teaspoons
Ground Lamb
0 lb
teaspoons
Tomatoes, chopped
cups
Baby Greens
0 oz
Ripe Avocados, sliced
each
Lime Wedges
for serving
Fresh Cilantro Leaves And Tender Stems, torn
cups
1. Sauté Onions
Start by heating a tablespoon of olive oil in a large skillet over medium heat. Add the diced onion and a pinch of salt, and let it sauté for about 5 minutes until the onion becomes soft and translucent.
2. Add Spices and Lamb
Introduce the jalapeño, ginger, and garlic to the skillet. Stir these in for about a minute, allowing them to infuse the oil with their spicy and fragrant notes. Sprinkle in the garam masala and add the ground lamb, seasoning with kosher salt and freshly ground black pepper. Cook the lamb for 3 to 5 minutes until it's no longer pink.
3. Create Sauce
Once the lamb is browned, stir in the chopped tomatoes. Cover the skillet and let everything simmer for about 20 minutes, allowing the tomatoes to break down and create a rich sauce.
4. Wilt the Greens
After the sauce has melded well with the lamb, add the baby greens to the skillet. Cook them for about 4 minutes, stirring occasionally, until they are wilted and tender.
5. Season the Avocado
Prepare the avocados by slicing them and seasoning with a squeeze of lime, a pinch of salt, and a dash of garam masala.
6. Serve
Arrange the lamb mixture on a platter and top it with torn cilantro leaves. Surround it with the seasoned avocado slices and serve alongside lime wedges.
Comments (0)