Keema Matar (Minced Lamb with Peas)

• 1 large Yellow onion
• 2 tbsp Ghee
• 20 g Ginger root, firm and fresh
• 4 cloves Garlic
• 2 tsp Ground cumin
• 2 tsp Ground coriander
• ½ tsp Hot chili powder
• 450 g Minced lamb
• 3 medium Tomato, ripe
• 200 g Green peas
• 1 ½ tsp Garam masala
• 15 g Fresh coriander, bright and perky
• 1 medium Lemon, juicy

1. Finely chop the onion. Peel and finely grate the ginger, and finely grate or crush the garlic.
2. Heat the ghee in a large frying pan over medium heat. Add the onion and cook for 8 to 10 minutes, stirring often, until soft and turning golden at the edges.
3. Stir in the ginger and garlic and cook for 1 minute until fragrant. Add the ground cumin, ground coriander and hot chili powder, and cook for 30 seconds, stirring constantly.
4. Add the minced lamb and turn the heat up to medium-high. Cook for 6 to 8 minutes, breaking it up with a wooden spoon, until browned and any liquid has mostly evaporated.
5. Grate the tomatoes on the coarse side of a grater (discard the skins), then stir the tomato pulp into the pan. Cook for 6 to 8 minutes until thick, darker in colour, and the ghee begins to separate at the edges.
6. Stir in the green peas and 150 ml water, then bring to a gentle simmer. Cook for 10 to 12 minutes, stirring occasionally, until the peas are tender and the keema is rich and thick.
7. Turn the heat to low and stir in the garam masala. Take off the heat, then finely chop the fresh coriander and stir most of it through.
8. Squeeze in the lemon juice to taste and adjust the consistency with a splash of water if needed. Serve hot, topped with the remaining coriander.

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