Lamb Keema Matar with Green Peas

What you need

• 2 tbsp vegetable oil
• 1 tsp cumin seeds
• 1 large onion, finely chopped
• 3 cloves garlic, crushed
• 3 cm fresh ginger, grated
• 1 green chili, chopped
• 500 g (1 lb) lamb mince
• 1/4 tsp ground turmeric
• 1 tsp ground coriander
• 1 tsp ground cumin
• 1/2 tsp Kashmiri chili powder
• 3 large tomatoes, chopped
• 1 tsp salt
• 150 g (1 cup) green peas, fresh or frozen
• 1 tbsp garam masala
• 1 handful fresh coriander leaves, chopped

Method

Restated from the original video

1. 1

   Heat the oil in a wide pan over medium heat and add the cumin seeds. Let them sizzle for 30 seconds.

2. 2

   Add the onion and fry, stirring often, until golden brown, 8-10 min.

3. 3

   Stir in the garlic, ginger and chili and cook until fragrant, 1 min.

4. 4

   Turn the heat up, add the lamb and fry, breaking up the lumps with a spoon, until it loses its pink colour, 5-6 min.

5. 5

   Add the turmeric, ground coriander, ground cumin and chili powder and stir for 1 min.

6. 6

   Add the tomatoes and salt and cook until the tomatoes collapse and oil shows at the edges, 6-8 min.

7. 7

   Pour in 120 ml (1/2 cup) water, cover and simmer over low heat for 10 min.

8. 8

   Stir in the peas and simmer, uncovered, until they are tender and the mince is cooked through, 5 min.

9. 9

   Sprinkle over the garam masala, stir and taste for salt.

10. 10

    Scatter with the coriander leaves and serve hot with roti.

Imported from goodto.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.