Lamb Recipes - Keema Matar

Ingredients

• 75ml/5 tbsp ghee or oil

• 2 onions, thinly sliced

• 3 large cloves garlic, crushed

• 2.5cm/1/2 in ginger root, finely chopped

• 4 cloves

• 4 black peppercorns

• 2 bay leaves

• 1.5cm/1/2 in cinnamon stick

• 1 black cardamom pod

• 5ml/1 tsp ground coriander

• 5ml/1 tap ground roasted cumin

• 2.5ml/1/2 tsp garam masala

• 2.5ml/1/2 tsp chili powder

• 2.5ml/1/2 tsp ground turmeric

• salt

• 500g/18 oz minced lamb

• 225g/8 oz canned tomatoes

• 100ml/3 1/2 fl oz/5 1/2 tbsp water

• 250g/9 oz peas

Garnish:

• 1.5ml/1/2 tsp garam masala

• 15ml/1 tbsp chopped fresh coriander

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Method:

1. Heat the ghee or oil in a heavy based pan and fry the onions, garlic, ginger and whole spices over a medium heat until golden brown. Stir in the ground spices, salt and lamb and fry for 2 minutes.

2. Add the tomatoes and water, bring to the boll, then cover and cook over a low heat for 20 minutes until the meat is tender, stirring occasionally.

3. Remove the lid and increase the heat to dry off any remaining water. Stir in the peas and cook for a further 5 minutes. Sprinkle over the garnish ingredients and serve hot with chapptis or puris, dal, raita and a vegetable pulao.