Keema Mattar

Ingredients

• 500g (1 1/4 lbs) lean minced lamb
• 5 tbsp rapeseed (canola) oil
• 1 tbsp cumin seeds
• 5 cloves
• 2 black cardamom pods
• 2 bay leaves
• 1 inch cinnamon stick
• 2 onions, finely chopped
• 5 cloves garlic – mashed into a paste with a drop of water
• 1 inch ginger – mashed into a paste with a drop of water
• 3 green chillies – finely chopped
• 300ml (1 1/4 cup) chopped tomatoes
• 200g (1 cup) frozen or fresh peas
• 1 tsp garam masala
• 3 tbsp chopped coriander (cilantro) leaves
• Juice of one lemon
• Salt and pepper to taste

Steps

1. Pour the oil into a large sauce pan and heat over medium heat.
2. Add all the whole spices and allow to fry for about 40 seconds. Throw in the chopped onions a continue frying until the onion turns translucent and lightly browned.
3. Stir in the garlic and ginger paste and fry for about 30 seconds. Then add the chopped green chillies followed by the chopped tomatoes. Stir well to combine.
4. Add the minced lamb (or other minced meat) and stir it into the onion mixture in the pan. Then pour in about 250ml to 375ml (1 to 1 1/2 cups) water or stock.
5. Cover the pan and simmer for about 20 minutes. If you are in a rush, just simmer it without the lid but a longer simmering time will produce tastier results.
6. After 20 minutes, remove the lid and continue simmering until you are happy with the consistency of the sauce. This curry can be served quite dry or with more sauce so it's really up to you.
7. Add the garam masala and half of the chopped coriander leaves and stir them in with the peas. Continue to cook until the peas are heated/cooked through.
8. Season with salt and pepper to taste, squeeze the lemon juice over the top and serve hot.