Keema Matar (Lamb Mince with Peas)
Lamb Mince with Peas, Indian-style
Ingredients
- 500 g minced lamb
- 2 ½ tbsp oil you need this much to fry the onions, but we'll be getting rid of excess oil towards the end.
- 2 very large onions, finely chopped about 250g peeled weight, 5 cups of chopped volume
- 1 tsp sugar optional
- 2 fat cloves garlic grated
- 1 tsp finely grated ginger
- 0 - 4 green chillies sliced
- 1 medium ripe tomato, chopped finely About 100 g
- 1/2 tsp turmeric powder
- 1/2 - 1 tsp Kashmiri chilli powder Or use extra - hot if you so prefer
- 1/4 cup finely chopped fresh coriander stems included
- 2 tsp Kitchen King Masala or use 1 tsp garam masala or meat masala if you don't have it
- 1 cup peas 150g, defrosted if frozen
- lemon juice to taste
Instructions
- In a medium frying pan, heat the oil over a high heat and add the onions. Fry for about 5 minutes, stirring frequently, until the onions start to change colour.
- Lower heat to medium, then add the sugar, if using, and fry gently for 2-3 minutes until the onion is golden brown. Add the garlic, ginger and green chillies, if using. Fry for a minute or two more until the garlic no longer smells raw.
- Now add the tomato, turmeric, chilli powder, half of the chopped coriander and ½ tsp salt. Mix well & fry, stirring frequently until the tomatoes disintegrate completely. Add the Kitchen King masala or garam masala.
- Add the peas and fry for about 6 - 8 minutes, then add the mince and another ½ tsp salt. Fry, stirring and breaking up the mince as you go for about 6 - 10 minutes until done and you can see the oil oozing. In the meantime, set a metal mesh sieve (large enough to hold the mince) over a suitably -sized bowl.
- Turn off the heat, then transfer the mince to the sieve, pressing down to remove the excess fat. Transfer back to the frying pan, then blot with kitchen towels to remove any lingering fat. Taste for seasoning, then add salt and lemon juice to taste, mix well. Transfer to a serving dish and garnish with the remaining chopped coriander leaves.