Keema Matar

Ingredients

• 2 tablespoons ghee or vegetable oil
• 1 onion, finely chopped
• 1 tablespoon ginger-garlic paste
• 2 tomatoes, finely chopped
• 1 lb (450g) ground lamb or beef
• 1 teaspoon turmeric
• 1 teaspoon red chili powder
• 1 tablespoon ground coriander
• 1/2 teaspoon garam masala
• 1 cup (150g) fresh or frozen green peas
• 1/2 cup (120ml) water
• Salt to taste
• Fresh cilantro, chopped, for garnish

Before you cook

• Finely chop the onion and tomatoes.
• Measure out the turmeric, chili powder, coriander and garam masala into a small bowl.

Steps

1. Heat the ghee in a wide pan over medium heat.
2. Add the onion and cook for 6 minutes until golden brown.
3. Stir in the ginger-garlic paste and cook for 1 minute.
4. Add the tomatoes and cook for 5 minutes until they break down into a thick paste.
5. Add the turmeric, chili powder and ground coriander and stir for 30 seconds.
6. Add the ground lamb and break it up with a spoon.
7. Cook the lamb for 8 minutes, stirring often, until browned and no longer pink.
8. Season with salt.
9. Pour in the water and bring to a simmer.
10. Cover and cook for 10 minutes, stirring occasionally.
11. Stir in the green peas.
12. Cover and simmer for 8 more minutes until the peas are tender and the curry has thickened.
13. Sprinkle in the garam masala and stir.
14. Garnish with chopped cilantro before serving.