Keema Matar

Cut the onions in dice sized pieces. Mash the garlic and grate the ginger.

Heat oil in a large heavy pot over medium high heat. Add black pepper, cardamom, cloves and bay leaf and let that sizzle together for 5 minutes.

Add the onion and cook down for 5 minutes.

When lightly browned add in the ginger, garlic paste and chili, cook for another minute.

Add in the lamb and turn the heat to high. Cook until browned, about 5 minutes.

Reduce heat to medium and add coriander, cumin, turmeric, chili powder, garam masala and fenugreek, stir. Add in a large pinch of salt and add water and then cover and cook on low for 30 minutes.

Remove lid and add in the peas before turning up the heat and cook until the liquid has reduced by half, which should take about 3-5 minutes.

Serve with Lemon Rice , fragrant Indian rice or plain white basmati rice.

Ingredients

• 16oz ground lamb

• 1/2 cup onion

• 4-6 cloves of garlic

• 2 medium spiced red chili peppers

• 1 tablespoon ginger

• 6 black peppercorns

• 4 green cardamom

• 2 cloves

• 1 bay leaf

• 1 tablespoon cooking oil

• 1 teaspoon coriander powder

• 1 teaspoon ground cumin

• 1 teaspoon ground turmeric

• 1 teaspoon garam masala

• 1/2 teaspoon Kashmiri chili powder

• 1/2 teaspoon ground fenugreek

• 1 large pinch of salt

• 1 cup water

• 1 1/2 cups frozen peas