Keema matar

Ingredients

• 500 g mutton keema (mince)
• 1 cup green peas
• 2 onions, finely chopped
• 2 tomatoes, chopped
• 1 tbsp ginger-garlic paste
• 2 green chillies, chopped
• 1 tsp cumin seeds, 1 bay leaf
• 1 tsp coriander powder, 1 tsp red chilli powder, ½ tsp turmeric, 1 tsp garam masala
• 3 tbsp oil or ghee
• Salt, fresh coriander and a little lemon juice

Method

1. Heat oil, add cumin and bay leaf, then onions. Fry until golden brown.
2. Add ginger-garlic paste and green chillies and fry for a minute.
3. Add the keema and cook on high heat, breaking up lumps, until it changes colour and the water dries.
4. Add the powdered spices and tomatoes and cook until the oil separates.
5. Add peas and ½ cup water, cover and cook on low heat for 20 minutes.
6. Finish with garam masala, coriander and lemon juice. Serve with roti, paratha or pav.