This is a Southeast Asian style curry with coconut milk. Substitute shell peas for the snap peas if you like. If you don't have scapes, feel free to use a few cloves of regular garlic instead. Serve this over rice.
1 1/2 lbs ground lamb
1 cup chopped garlic scapes
1 Tbsp garam masala
1 Tbsp ground cumin
Salt and pepper to taste
1 14-oz can coconut milk (lite is fine)
3/4 lb snap peas
1 bunch scallions, sliced in rounds (white and green parts)
Cook the lamb in a Dutch oven or other large pot. When it's done, pour off the most of fat (there is likely to be a lot of it). Add the scapes, garam masala, and cumin, as well as some salt and pepper, and saute for 3-4 minutes. Add the coconut milk and simmer for 15 minutes or so. Add the snap peas and scallions at the end, cooking just until tender, 2-3 minutes. Taste and adjust seasonings if desired.
Serve hot over rice.