Keema Matar

By ngteller

Ground lamb and pea curry

Ingredients

• 1 Small Onion, coarsely chopped
• 2 inch Ginger Root, coarsely chopped
• ¼ cup Vegetable Oil
• ½ tsp Cumin
• 1 tsp Coriander
• ½ tsp Turmeric
• 1 Tomato, medium
• ¼ cup Yogurt, plain
• 1 ¼ pounds Ground Lamb
• 2 tsp Garam Masala
• 2 Tbsp Lemon Juice
• 1 Green Chilli, chopped
• 6 Tbsp Fresh Cilantro
• 1 cup Peas, fresh or frozen

Preparation

Step 1

Put onion, ginger, and garlic into food processor and chop finely. Put oil in wide nonstick pan and set over med-high heat.

Put in onion, ginger, and garlic and fry until tender. Put in cumin, coriander, and tumeric, and stir. Then add tomatoes and yogurt until tomatoes soften. Transfer contents into a blender and liquify. Return to pan and add meat, salt, garam masala and stir for 2 minutes. Put in 1 cup of water and bring to simmer. Cover and cook for 20-25 minutes.

Add lemon juice, chilli, cilantro and peas. Stir and return to simmer. Cover and cook on low for 10 minutes.

Serve with rice.