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You are here: Home / beef / Pasta with Spice-Infused Ground Lamb and Green Peas: Review of Spices and Seasons

Pasta with Spice-Infused Ground Lamb and Green Peas: Review of Spices and Seasons

May 22, 2014 By Laura 43 Comments

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Pasta with Spice-Infused Ground Lamb and Green Peas is delicious fusion comfort food, offering up the best of Italian and Indian cuisines.  Affiliate links were used in this post, but only to link to items I would be discussing and linking to anyway. Further, I was given a free copy of Spices and Seasons, as well as a copy to give away, but I was not compensated in any other way for this post.

Indian meets Italian in this Pasta with Ground Lamb and Green Peas (with peppers and mushrooms!)

I am having one of those weeks. Under the weather and barely keeping up. So I sincerely hope I am not too brief, because this dish and this cookbook deserve some serious attention. Remember when I shared the Green Mint Chutney on Cauliflower and Corn Chaat? Maybe you also remember that I said a bigger review and giveaway would be forthcoming for Rinku‘s new Spices & Seasons: Simple, Sustainable Indian Flavors? Here it is!

I chose to make this pasta dish, which is a fusion of Italian and Indian cuisines; Rinku thinks of it as a winter dish, but as you may recall, my family loves kheema any time of year–and pasta too for that matter. So it was an easy decision.

Indian meets Italian in this Pasta with Ground Lamb and Green Peas (with peppers and mushrooms!)

I did make some changes. The first and easiest is that I used beef. Secondly, I added mushrooms and chopped sweet bell peppers to the sauce, making the dish a completely one pot meal, no salad needed (although a salad would not go amiss if you have the time and energy!). I wish I had had more basil (the plants on my windowsill are just getting going) so I only had some to add–I do recommend buying some if you are counting on a recently planted plant.

About the book itself. Guys it is gorgeous. Really gorgeous, full color photos for all of the recipes. Hard back. It has a seasonal theme, and if Rinku’s first book (The Bengali Five Spice Chronicles) was an exploration of Bengali cooking, this book I think is a more vivid representation of how Rinku actually cooks, here in America. Which is not to say it is not Indian–it is–but it is so much more as well. It is not afraid to mash up an Indian kheema with Italian Bolognese, for example, as in this recipe. And did I mention the photos?

And now for the exciting part! Hippocrene Books is giving away a copy to one of my readers! OK I am trying Rafflecopter for the first time. Giveaway is now closed.

Indian meets Italian in this Pasta with Ground Lamb and Green Peas (with peppers and mushrooms!)

 

4.2 from 5 votes
Indian meets Italian in this Pasta with Ground Lamb and Green Peas (with peppers and mushrooms!)
Print
Pasta with Spice-Infused Ground Lamb and Green Peas
Recipe shared courtesy of Hippocrene Books; from Rinku: I love the Italian classic Bolognese sauce, and I love the classic Indian dish called Keema Matar (ground lamb with green peas). This recipe offers a fusion take on both these dishes, making for an unusual and flavorful pasta dish. It is a wonderful and hearty meal for a winter evening. I like to make this using my stored summer tomatoes. If you wish you can use gluten-free pasta for this recipe.
Course: Entree
Cuisine: Fusion, Indian, Italian
Author: Rinku Bhattacharya
Ingredients
For the keema masala sauce:
  • ¼ cup oil, preferably olive oil
  • 1 large white onion, preferably Spanish or sweet vidalia, chopped
  • 1 tablespoon freshly grated ginger
  • 3 cloves garlic, minced
  • 1 1½-inch cinnamon stick
  • 2 or 3 green cardamom pods, bruised
  • 3 whole cloves
  • ¾ pound ground lamb
  • 1 teaspoon turmeric
  • 1 teaspoon salt
  • 4 (3/4 lb) medium tomatoes, diced
  • 1 teaspoon red cayenne pepper powder
  • ¾ cup frozen peas
  • 2 tablespoons chopped fresh basil
  • 1 tablespoon chopped cilantro
For the pasta
  • 2 cups any pasta of your choice
  • Salt
  • 1 tablespoon olive oil
Instructions
  1. Heat the oil in a pan until medium hot, about 1 to 2 minutes. Stir in the white onion, ginger, and garlic. Add the cinnamon stick, cardamom pods, and cloves and mix well.
  2. Add the ground lamb and mix well.
  3. Stir in the turmeric and salt and mix well. Cook the lamb for 6 to 7 minutes until it begins to release its juices and starts turning light brown.
  4. Add the tomatoes and cayenne pepper powder and continue cooking the mixture for another 10 minutes, until the tomatoes turn nice and saucy.
  5. Add the peas and stir well. Add ½ cup of water and simmer for 20 minutes.
  6. While the sauce is cooking, mix a large pot of water with the salt and olive oil and bring to a boil. Add the pasta and cook for the amount of time indicated on the box. Drain.
  7. Mix the pasta with the sauce, mix in the basil and cilantro and serve immediately.

Filed Under: beef, cookbooks, curry, ground beef, Indian recipes, Italian, keema/kheema, lamb, mushrooms, pasta, peas, reviews, sauces, tomatoes Tagged With: beef, bell peppers, bolognese, cookbook review, curry, fusion, green peas, ground beef, ground lamb, Indian, Italian, keema, kheema, lamb, mushrooms, noodles, pasta, peas

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Comments

  1. Carolyn says

    May 22, 2014 at 1:30 am

    I really want to learn more about Indian cooking. This sounds great!

    Reply
  2. Nancy Olmstead says

    May 22, 2014 at 3:49 am

    looks delicious !

    Reply
  3. Joanne says

    May 22, 2014 at 6:48 am

    I love fusion cookbooks like this! I feel like they make ethnic cuisine much more approachable to the inexperienced. Sounds like a fun play on keema….AND on bolognese!

    Reply
  4. Lisa Smith says

    May 22, 2014 at 7:16 am

    That looks amazing! My mouth is watering. Looks like an Indian style of Cincinnati Chili. YUM!

    Reply
  5. Tamara says

    May 22, 2014 at 7:34 am

    That looks delicious!

    Reply
  6. Kerrey De Paoli says

    May 22, 2014 at 8:57 am

    5 stars
    I don’t eat much Indian food, so I’d have to start with something safe…. Tandoori chicken maybe?

    Reply
  7. Susan Cohen says

    May 22, 2014 at 9:31 am

    That looks really good. I think the peas are what does it for me.

    Reply
  8. Rachel Weber says

    May 22, 2014 at 10:12 am

    I love lamb biranyi!!

    Reply
  9. Laurel Eden says

    May 22, 2014 at 10:12 am

    The recipe looks and sounds delicious. And the book would be a welcome addition (edition) to my collection and an excellent way to use some of the spices in my pantry.

    Reply
  10. Sharon Richardson says

    May 22, 2014 at 10:20 am

    I often make Indian food at home, love lamb and most Indian veggies. The one you posted sounds great, so have to try making it!

    Reply
  11. Laurie @Food is Love says

    May 22, 2014 at 10:39 am

    5 stars
    Love this recipe! Fusions can be so much fun. Great post!

    Reply
  12. Kim says

    May 22, 2014 at 12:55 pm

    I am going to make Palak Paneer this weekend for my supper club. We’ll see how it goes!

    Reply
  13. Linda romer says

    May 22, 2014 at 10:07 pm

    I would love to learn how to make naan.

    Reply
  14. Stephanie-Oh says

    May 23, 2014 at 11:19 pm

    I don’t really cook many Indian dishes so I’ start with something simple. We eat most of our adventurous meals when we vs out daughter in NYC. First time I ever had Indian food was in NYC. I loved it . Since I’m more into baking I’m going to say Naan.

    Reply
  15. Jenny Hartin says

    May 25, 2014 at 8:10 am

    1 star
    Samosa

    Reply
  16. Jenny Hartin says

    May 25, 2014 at 8:12 am

    I’d didn’t rate the recipe I don’t know why that says one star

    Reply
    • Laura says

      May 25, 2014 at 2:28 pm

      No worries–is that from rafflecopter or on my blog? I actually hate those–who rates a recipe before ever trying it?

      Reply
  17. Beth says

    May 25, 2014 at 10:38 am

    I have never eaten Indian food, but DH says he loves it. With our pickiest eater about to go off to college in the fall, I see more variety on the horizon. This looks so good I would want to try it no matter what it was. 😉

    Reply
  18. Lyta says

    May 25, 2014 at 9:13 pm

    We had a couple of dishes at a local restaurant that I’d love to be able to make at home.

    – Safed Maas
    – Navratan Biryani

    Reply
  19. Teslaca says

    May 26, 2014 at 8:46 am

    A local Indian restaurant makes a tamarind based sauce that is purely addictive! I’d love to be able to make it at home, but attempts so far have only come close.

    Reply
  20. Vickie Newton says

    May 26, 2014 at 9:38 am

    Would love to see some good Biryani recipes – especially with chicken or fish. Thank you!

    Reply
  21. Felice/All That's Left Are The Crumbs says

    May 27, 2014 at 9:47 pm

    I agree that this is too good to only serve at one time of the year. Delicious!

    Reply
  22. Heather says

    May 30, 2014 at 5:28 pm

    I am making this tonight! I know it’s not Indian, but do you by chance have a really good recipe for Tom Kha Kai?

    Reply
    • Laura says

      May 30, 2014 at 6:20 pm

      Ask and ye shall receive lol-but this was early on so pardon the photos! https://www.thespicedlife.com/2009/06/my-delayed-but-intense-love-affair-with-tom-ka-gai.html

      Reply
  23. Aaron Rishell says

    May 30, 2014 at 9:42 pm

    That looks great! I would love to learn more about Indian food.

    Reply
  24. Linda Mire says

    May 30, 2014 at 10:33 pm

    I love bolognese, so I would love to try it with an Indian flair! Such a pretty dish, too!

    Reply
  25. wallycat says

    May 31, 2014 at 8:01 pm

    Love ethnic food!
    Looks wonderful and looks easily adaptable for low carb!

    Reply
  26. Pamela @ Brooklyn Farm Girl says

    June 1, 2014 at 5:58 pm

    This is a perfect dinner recipe! Can’t wait to make it and take a big bite!

    Reply
  27. Diana says

    June 1, 2014 at 6:14 pm

    This sound wonderful and I plan to make it next week.

    Reply
  28. kate says

    June 1, 2014 at 9:45 pm

    id just really like to be able to cook an authentic dish.i can be on the net for hours trawling through trying to find recpies but there are so many regional specialities,so many people with their own family ways of doing things it gets me a bit daunted.plus i always think you have that special touch if youve grown up knowing this food been cooking with the family, which makes your dishes perfect.does that sound silly :S
    so id jst like to be able to make a comforting dish like i have seen my friends mum do so many times.

    Reply
    • Laura says

      June 1, 2014 at 11:45 pm

      That does not sound silly at all! I am almost entirely self taught (in terms of international dishes) and wondering if I have gotten something right or possibly offended people with a substitution can definitely be daunting! I hope you find stuff you feel like you can try making at The Spiced Life!

      Reply
  29. Sandra says

    June 3, 2014 at 11:56 am

    I would want to try making a classic butter chicken next

    Reply
  30. Ann says

    June 6, 2014 at 6:20 pm

    I’d like to make a really good naan.

    Reply
  31. Adriana Martin says

    March 3, 2015 at 1:11 am

    Beautiful dish with wonderful flavors, must try this lamb pasta dish soon!

    Reply
  32. Pam says

    March 3, 2015 at 9:03 am

    I never even think that I can sub beef for lamb!

    Reply
  33. Sheena @ Tea and Biscuits says

    March 3, 2015 at 9:28 am

    We love lamb and curry in our house, If I could choose only one meat to eat then lamb would be it! The recipes looks delicious, thanks for sharing 🙂

    Reply
  34. Terri Steffes says

    March 3, 2015 at 10:25 am

    5 stars
    My husband loves ground lamb. It’s not a favorite of mine, but this recipe sounds like it might change my mind. Yumm.

    Reply
  35. Dee Dee (My Midlife Kitchen) says

    March 3, 2015 at 10:44 am

    Oh Laura, you had me a lamb. I love this meat, and it is such a great variation from regular old ground beef. I will have to add this to my list of what to use it in! Actually, I also just got a recipe from a friend that is for lamb lasagna. Will have to share that one once I make it, too! Thanks for the inspiration today!

    Reply
  36. Blessing says

    March 4, 2015 at 4:28 am

    I love pasta and I love your beautiful and healthy mix of ingredients and vegetables for this dish.
    A must try for me.
    Thanks for sharing the recipe.

    Reply
  37. Mireille says

    March 4, 2015 at 9:34 am

    what a fabulous fusion dish

    Reply
  38. Karen @ Karen's Kitchen Stories says

    March 4, 2015 at 4:31 pm

    Beautiful photo, the dish look and sounds tasty, and I want that green glass! =0

    Reply
  39. John says

    October 14, 2021 at 7:15 pm

    5 stars
    Incredible recipe! Easy and boat loads of flavor. I did cut the cayenne in half and it still had plenty zip. Instant favorite. Thank you!

    Reply
    • Laura says

      October 15, 2021 at 1:13 am

      Yay! I love that cookbook. So glad you enjoyed the recipe.

      Reply

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Hi! I’m Laura and I am a recovering history major who has re-channeled all of my passion for learning about the history of different countries to learning about their food culture. That doesn’t mean every dish on here is strictly authentic, but it does mean that even my adaptations are not undertaken lightly. My goal is to show you–by doing–that these dishes are possible in your kitchen. Including desserts because I have quite the sweet tooth! Read More…

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