Keema Matar (Spiced Minced Lamb with Peas)

• 1 large Yellow onion
• 20 g Ginger root, peeled
• 4 cloves Garlic
• 1 medium Green chili pepper
• 3 medium Tomato, ripe
• 2 tbsp Ghee
• 2 tsp Ground cumin
• 2 tsp Ground coriander
• ½ tsp Ground turmeric
• 1 ½ tsp Fine sea salt
• 500 g Minced lamb
• 200 g Frozen peas
• 1 ½ tsp Garam masala
• 15 g Fresh coriander

1. Finely chop the onion. Grate the ginger, crush the garlic, and finely chop the green chilli (if using). Roughly chop the tomatoes.
2. Heat the ghee in a large frying pan over medium heat. Add the onion with a pinch of the salt and cook for 8 to 10 minutes, stirring, until soft and deep golden at the edges.
3. Stir in the ginger, garlic and green chilli and cook for 1 minute until fragrant. Add the cumin, coriander and turmeric and cook for 30 seconds, stirring so the spices do not catch.
4. Add the minced lamb and the remaining salt. Turn the heat up to medium-high and cook for 6 to 8 minutes, breaking it up with a wooden spoon, until browned and any liquid has cooked off.
5. Add the tomatoes and cook for 6 to 8 minutes, stirring, until they break down into a thick masala and the fat begins to separate at the edges. If it starts to stick, add a splash of water and scrape up the browned bits.
6. Stir in 200 ml water, bring to a gentle simmer, then cover and cook for 10 minutes. Uncover and simmer for 3 to 5 minutes more until rich and spoonable.
7. Stir in the frozen peas and cook for 3 to 4 minutes until tender and hot. Take off the heat and stir in the garam masala.
8. Finely chop the fresh coriander and scatter over the top. Taste and adjust the salt if needed, then serve hot.

Made this recipe? Rate it — a comment is optional.