Masala spiced lamb with padron peppers and red cabbage

In order to bring you the best organic produce, some ingredients may differ from those depicted.

Masala spiced lamb with padron peppers and red cabbage

Masala spiced lamb with padron peppers and red cabbage

Gluten-Free Friendly, Dairy-Free, Soy-Free, Paleo

2 Servings, 620 Calories/Serving

35 Minutes

Inspired by a spiced minced meat recipe known in India as kheema, this dish pairs ground lamb with crunchy Padrón peppers, fresh herbs and lime for a dish that’s both flavorful and filling.

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In your bag

1 bag serves 2 (2 bags serve 4)
Sunbasket is proud to source the organic ingredients indicated below. On the rare occasion we are unable to meet our organic promise, we'll put a note in your bag.
  • 1 yellow onion
  • 2 cloves garlic
  • 1-inch piece ginger
  • 2 small red chiles
  • Indian spice mix
  • 8 ounces minced lamb
  • 2 ounces padron peppers
  • 8 ounce diced tomatoes
  • small bunch cilantro
  • small bunch mint
  • 1 lime
  • 2 ounces red cabbage leaves

Nutrition per serving



2-serving instructions (4-serving modifications in red)

Wash produce before use


Cook, prep aromatic

Peel onion and dice. Heat 1 tablespoon oil in skillet on medium until shimmering. Add onions and cook until slightly soft and translucent, 5 to 7 minutes. Meanwhile:
*Peel ginger and garlic and mince.
*Thinly slice chiles.


Cook lamb

Stir in garlic, ginger, chiles (if you like a lot of spice) and Indian spice mix and cook until fragrant, about 30 seconds. Add minced lamb and a pinch of salt and stir with a wooden spoon to break apart meat and incorporate spices. Cook until lamb is golden brown, 6 to 8 minutes. While waiting:
*Rinse peppers and slice into thin rings, discarding the stems.



Add peppers, tomatoes and a pinch of salt to skillet and cook until most of liquid from tomatoes has evaporated and tomatoes are cooked through, 5 to 7 minutes. Meanwhile, rinse cilantro and mint and finely mince.


Finish, garnish

Take skillet off heat. Stir in cilantro, mint and juice of half the lime. Season to taste with salt. Divide evenly between two bowls and eat by scooping meat into red cabbage leaves. Garnish with extra lime.