Indian cuisine · Meat & Kebab

Keema Matar

Ground lamb dry-braised with onions, tomatoes and garam masala, finished with green peas.

Ingredients · for 4 servings

• 600g ground lamb
• 250g peas
• 2 onions
• 3 tomatoes
• 1 tbsp ginger-garlic paste
• 2 green chillies
• 1 tsp cumin seeds
• 1 tsp ground coriander
• 1/2 tsp turmeric
• 1 tsp garam masala
• 3 tbsp oil
• Salt

Instructions

1. Finely dice the onions, chop the tomatoes small, and halve the green chillies lengthwise.
2. Heat the oil in a wide pan, let the cumin seeds pop for 30 seconds, then fry the onions in it for 8–10 minutes until golden-brown.
3. Add the ginger-garlic paste and chillies and fry for 1 minute, then stir in the turmeric and ground coriander briefly.
4. Add the ground lamb, breaking it up well with a spoon, and fry over high heat for 8 minutes until crumbly and browned.
5. Stir in the tomatoes and salt, cover and braise for 15 minutes until oil separates at the edge and the mixture turns dark and glossy.
6. Add the peas with 100ml water, cook uncovered for another 8 minutes, sprinkle with garam masala, and serve with flatbread or rice.