50 MIN

Keema Matar

Name: Keema Matar
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 4 servings
Cuisine: Indian
Ingredients: 1 1/3 lb ground lamb; 8 3/4 oz frozen peas; 2 onions (finely chopped); 14 oz chopped tomatoes; 5 clove garlic (crushed); 1 oz ginger (finely grated); 2 tsp cumin seeds; 2 tsp ground coriander; 1 tsp ground turmeric; 1 tsp chili powder; 2 tsp garam masala; 3 tbsp vegetable oil; 1 1/2 tsp sea salt; 3/4 oz fresh cilantro (chopped)

Ground lamb browned hard and finished with peas.

gluten-freedairy-freecurrylambweeknightone-pot

Ingredients

1 1/3 lbground lamb
8 3/4 ozfrozen peas
2onions, finely chopped
14 ozchopped tomatoes
5 clovegarlic, crushed
1 ozginger, finely grated
2 tspcumin seeds
2 tspground coriander
1 tspground turmeric
1 tspchili powder
2 tspgaram masala
3 tbspvegetable oil
1 1/2 tspsea salt
3/4 ozfresh cilantro, chopped

Method

1
Heat the oil in a wide pan until it shimmers and add the lamb in two batches, leaving each one undisturbed for a couple of minutes before breaking it up. Lift each batch out as it browns.
2
Add the onions to the fat left in the pan and cook until soft and golden, scraping up everything stuck to the base.
3
Add the cumin seeds, garlic and ginger and cook for a minute, then the ground coriander, turmeric, chili powder and salt, stirring constantly.
4
Return the lamb, add the tomatoes and a splash of water, and simmer until the sauce is thick and the fat has risen to the surface.
5
Stir in the frozen peas and cook for three minutes only, then take the pan off the heat and finish with the garam masala and fresh cilantro.

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