Skillet Lamb Curry with Cauliflower and Peas

Name: Skillet Lamb Curry with Cauliflower and Peas
Yield: Serves 4 to 6
Cuisine: Asia, Indian
Ingredients: 2 pounds, lamb shoulder chops, trimmed of bones and excess fat and cut into 1-inch cubes; , Salt and ground black pepper; 2 tablespoons, vegetable oil; 2 , small onions, halved and sliced thin; 2 , medium carrots, peeled and chopped medium; 1 , jalapeño chile, stemmed, seeded, and minced; 4 , medium garlic cloves, minced or pressed through a garlic press; 1 (1 1/2-inch) piece, ginger, peeled and grated; 4 teaspoons, curry powder; 2 cups, low-sodium chicken broth; 1 pound, Red Bliss potatoes (about 3 medium), scrubbed and cut into 1-inch cubes; 1 head, cauliflower (about 2 pounds), trimmed and cut into 3/4-inch florets (about 6 cups); 1 cup, frozen peas; 1/4 cup, chopped fresh cilantro leaves; 3/4 cup, plain yogurt (optional)

Main Courses
Asia
Indian
Meat
Lamb

We sought to adapt this dish to maintain its warm, savory flavors while cutting down on cooking time.

SERVES 4 to 6

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