Keema Mattar (Minced Lamb with Peas) Recipe

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Keema Mattar (Minced Lamb with Peas) Recipe - Serves 4-6

Taste Rating = 7 Heat Rating = Medium

Ingredients

3 tablespoons (45ml) vegetable oil
3 cloves
5cm (2 inch) cinnamon stick
8 black peppercorns
1 medium onion, peeled and finely chopped
2 garlic cloves, peeled and finely chopped
1cm (1/2 inch) piece of fresh ginger root, peeled and finely chopped
400g (1 lb) minced lamb
2 fresh green chillis, deseeded and finely chopped
1/2 teaspoon (2.5ml) ground turmeric
1 teaspoon (5ml) garam masala
1 teaspoon (5ml) ground cumin
1 cup (1/2 can) crushed tomatoes
1 cup frozen peas
1 teaspoon (5ml) salt
1 teaspoon (5ml) lemon juice
1 tablespoon (15ml) fresh coriander leaves, finely chopped

Method

Heat the oil in a large frying pan over a medium heat
Stir-fry the cloves, cinnamon stick and peppercorns for 1 minute
Add the onion and fry for 8-10 minutes, until the onion is cooked and turning brown
Add the garlic, ginger and lamb, mix well and stir-fry for 3 minutes
Add the chillis, turmeric, garam masala and cumin and stir-fry for 30 seconds
Add the tomatoes, bring the curry to the boil, reduce the heat to simmer and simmer for 2 minutes
Add the peas and 1 cup (250ml or 1/2 pint) water, bring to the boil, reduce the heat to simmer and simmer for 10 minutes, stirring now and again, while the liquid reduces
Add the salt, lemon juice and fresh coriander and mix well
Remove the cinnamon
Serve hot

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Recipe submitted by L Tan on 23 August 2008

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