Keema Matar

Ingredients

• 1 1/3 lbground lamb
• 8 3/4 ozfrozen peas
• 2onions, finely chopped
• 14 ozchopped tomatoes
• 5 clovesgarlic, 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. 1

   Heat the oil in a wide pan over medium-high heat 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 once it is browned and no longer pink.

2. 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. 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. 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. 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.

Nutrition per serving