Keema Matar (Minced Lamb Curry with Peas)

• 2 medium Yellow onion
• 3 medium Tomato, ripe
• 5 cloves Garlic
• 20 g Ginger root, peeled
• 3 tbsp Sunflower oil
• 2 tsp Ground cumin
• 2 tsp Ground coriander
• ½ tsp Ground turmeric
• 1 ½ tsp Garam masala
• 500 g Minced lamb
• 200 g Frozen peas
• 250 ml Water
• 1 ½ tsp Fine sea salt
• ½ tsp Black pepper

1. Finely chop the onion. Grate the tomatoes, discarding the skins, then crush the garlic and finely grate the ginger.
2. Heat the sunflower oil in a large frying pan over medium heat. Add the onion with a pinch of the fine sea salt and cook for 10 to 12 minutes, stirring often, until deep golden.
3. Stir in the garlic and ginger and cook for 1 minute until fragrant. Add the ground cumin, ground coriander and ground turmeric and cook for 30 seconds, stirring constantly.
4. Add the grated tomatoes and the remaining fine sea salt. Cook for 8 to 10 minutes, stirring regularly, until the masala thickens and the oil begins to separate at the edges.
5. Add the minced lamb and break it up with a wooden spoon. Cook for 8 to 10 minutes until the lamb is browned and any liquid has mostly evaporated.
6. Stir in the water and bring to a gentle simmer. Cover and cook for 15 minutes, stirring once or twice, until the lamb is tender and the sauce is thick but spoonable.
7. Stir in the frozen peas and cook uncovered for 3 to 5 minutes until hot and tender. Turn off the heat, stir in the garam masala and black pepper (if using), then rest for 2 minutes before serving.

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