Keema Matar - Mince Lamb & Peas

Coasty's Note:

This is a traditional dish. The chilli can be left out. Serve with a vegetable dish, rice or Indian breads.

• Total Time: 50 mins
• Prep Time: 5 mins
• Cook Time: 45 mins

Ingredients:

Servings: 6

• 500 g ground lamb
• 250 g peas
• ½ teaspoon turmeric
• 1 teaspoon red chili powder
• 1 tablespoon ginger , chopped
• 3 green chilies , fresh
• 1 teaspoon garam masala
• 3 cardamom pods , crushed
• 1 cup Greek yogurt
• 1 pinch asafetida powder
• 4 tablespoons ghee
• ¼ cup coriander leaves

Directions:

1. Heat ghee and add asafetida salt, green chillies, turmeric and ginger.
2. Add mince and saute a few minutes, then add cardomoms and garam masala peas and yoghurt.
3. Then add 1 cup of hot water.
4. Bring to boil and simmer covered for 45 mins and the water dries and peas and meat are done.
5. Garnish with coriander leaves.
6. Serve hot with naan, chapatis.