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5 minutes
20 minutes
25 minutes
- 1.5 pounds ground lamb
- 1 onion, finely chopped
- 2 cloves garlic, minced
- 2 tablespoons garam masala
- 1 teaspoon salt
- 4 teaspoons tomato paste
- 0.75 cup beef broth
- Brown and crumble lamb in a large, heavy skillet over medium heat for 5 to 7 minutes. Use a slotted spoon to transfer lamb to a bowl and leave 1 tablespoon fat in the skillet.
- Sauté the onion in the skillet until soft and translucent for around 5 minutes. Add the garlic and cook until fragrant for about 1 minute. Mix in the garam masala and salt and cook for another minute. Add in the browned lamb, broth, and tomato paste. Simmer on low heat until the lamb is fully cooked and the liquid has evaporated, for 10 to 15 minutes.
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