Keema Matar

Estimated — 6 ingredients not in food database (100% mass accounted for)

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Method

1. 1Heat 2 tablespoons of oil in a deep pan over medium heat.
2. 2Add 1 finely chopped onion and sauté until golden brown.
3. 3Add 1 teaspoon of cumin seeds and 1 small crushed garlic clove. Sauté for 30 seconds until fragrant.
4. 4Add 200 g of minced lamb (keema) and cook, breaking it up with a spoon, until browned and no pink remains.
5. 5Stir in 1 teaspoon of ground coriander, 1 teaspoon of ground cumin, 1/2 teaspoon of red chili powder, and 1/2 teaspoon of garam masala. Mix well to coat the meat.
6. 6Add 1 cup of green peas (fresh or frozen, thawed) and 1 medium chopped tomato. Cook for 5 minutes until the mixture thickens.
7. 7Season with salt to taste and add 1/4 cup of water to adjust consistency. Simmer for 3 minutes.
8. 8Turn off the heat, garnish with fresh coriander, and serve hot with naan or steamed rice.