Mutton Keema with Peas

• 1 large Yellow onion
• 20 g Ginger root
• 4 cloves Garlic
• 1 piece Green chili pepper
• 350 g Tomato, ripe
• 2 tbsp Sunflower oil
• 1 piece Cinnamon sticks
• 4 pieces Whole cloves
• 450 g Minced goat
• 2 tsp Ground cumin
• 2 tsp Ground coriander
• 1 tsp Ground turmeric
• 1 ½ tsp Ground Kashmiri chili
• 200 g Green 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. Roughly chop the tomatoes and finely chop the coriander.
2. Heat the sunflower oil in a large frying pan over medium heat. Add the cinnamon stick and cloves and cook for 30 to 60 seconds, until fragrant. Stir in the onion and cook for 8 to 10 minutes, until deep golden.
3. Add the ginger, garlic and green chilli and cook for 1 minute, stirring. Add the tomatoes and cook for 8 to 10 minutes, stirring often, until the masala is thick and the oil begins to separate at the edges.
4. Add the minced goat and break it up with a wooden spoon. Cook for 6 to 8 minutes, stirring, until it has browned and any liquid has mostly evaporated. Stir in the ground cumin, ground coriander, turmeric and Kashmiri chilli and cook for 1 minute.
5. Stir in the peas and add 200 ml water. Bring to a gentle simmer, then cook for 10 to 12 minutes, stirring occasionally, until the mince is tender and the sauce is thick but spoonable. If it looks dry, add a splash more water.
6. Turn the heat to low and stir in the garam masala. Take off the heat and fold through most of the coriander, reserving a little to finish. Rest for 2 minutes, then serve topped with the remaining coriander.

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