Keema Mattar

Keema Mattar 

 Is a traditional Indian recipe for a classic curry of minced lamb and garden peas with onions cooked in a spiced ginger, ghee, yoghurt and tomato puree sauce.

Ingredients:
120ml (1/2 cup) ghee

3 onions, finely chopped

3cm (1 in) piece of ginger, peeled and grated 5 garlic cloves, peeled and grated

6 whole cloves

1/2 tbsp ground coriander seeds 1 tbsp ground cumin seeds

1 tsp turmeric

1 tsp salt

1/4 tsp chilli powder 3 tbsp tomato purée 2 tbsp plain yoghurt

900g (2 lbs) minced lamb

150g (1/3 lb) garden peas

Method:
Heat the clarified butter (ghee) in a wide pot, then add the onions and fry until they brown lightly. Add the spices and stir thoroughly to combine then fry for 2 minutes before adding the tomato purée and yoghurt. Stir to mix, bring to a simmer and cook for 10 minutes.
Now add the lamb, ensuring you use a wooden spoon to break up any lumps so you have a fine mince in the sauce. Bring the mixture to a boil, reduce to a simmer then cover and cook for 50 minutes, stirring occasionally. Finally, add the peas and return to a simmer. Allow the peas to heat through (about 5 minutes) then serve on a bed of rice or accompanied by naan bread.