Kheema Matar – Minced Lamb with Peas

Chop the ginger, onion, garlic and two chilies. Heat the oil in a frying pan at medium temperature and brown the ginger, onion, garlic and chilies with the bay leaf for 3-4 min.

Add the lamb mince and roast for 15 min, stirring occasionally, breaking it up. Fold in tomato puree and reduce heat.

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

Add yogurt, salt and pepper and roast for 5 minutes.

Gradually add the water and stir until absorbed. Add peas and remaining chilies (chopped), stir well and simmer on low heat for 20 min. Do not add frozen peas until 5 min before end of cooking time.

Before serving, add garam masala and chopped coriander and fold in.

Serve with long grain rice, aloo gobi or aloo methi. To reduce the spiciness, omit one or the other chili.

Tip: The higher the fat content of the yogurt, the more aromatic and creamy the result!

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