Spiced Lamb Rista
Tender lamb in a fragrant tomato-and-spice sauce—the weeknight version of Kashmir's slowcooked classic. Ready in 20 minutes with ground lamb and a single skillet.
- Total time
- 20 min
- Servings
- 4
- Calories
- 385
- Protein
- 32g
Ingredients
- 1.25 lbs ground lamb
- 1 medium onion, diced
- 1 can (14 oz) canned crushed tomatoes
- 1.5 tbsp ginger-garlic paste
- 1 tbsp Kashmiri chili powder
- ½ tsp cumin seeds
- ¼ cup yogurt, plain
Instructions
- 1
Heat 2 tbsp oil in a large skillet over medium-high. Toast cumin seeds until fragrant, 30 seconds.
- 2
Add diced onion, cook until translucent and starting to brown, 4 minutes.
- 3
Add ginger-garlic paste, cook 30 seconds until fragrant.
- 4
Add ground lamb, breaking it up with a spoon. Brown over medium-high until no pink remains, 5 minutes.
- 5
Stir in Kashmiri chili powder, then add crushed tomatoes. Simmer 3 minutes until sauce tightens slightly.
- 6
Remove from heat, stir in yogurt until creamy. Season with salt and pepper to taste. Serve hot.
Tools you’ll need
- 12-inch skillet
- wooden spoon
- measuring spoons
- measuring cup
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