Kheema Matar

Total Time: 45 mins Preparation Time: 15 mins Cook Time: 30 mins

Ingredients

• Servings: 4
• 2 tablespoons ghee (vegetable or peanut oil)
• 2 teaspoons cumin seeds
• 1 large onion, finely chopped
• 1 tablespoon ginger-garlic paste
• 2 bay leaves
• 1 teaspoon mild curry powder (or to taste, can use medium or hot )
• 2 tomatoes, seeded and chopped
• 1 teaspoon ground coriander
• 1/4-1/2 teaspoon chili powder (if using indian chili powder, it can be extremely hot)
• 1/4 teaspoon ground turmeric
• 1 pinch sugar
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 1 lb lean ground beef (or lamb)
• 2 1/4 cups frozen peas, straight from the freezer

Recipe

• 1 melt the ghee in a flameproof casserole or large skillet with a tight fitting lid. add the cumin seeds and cook, stirring, for 30 seconds, or until they start to crackle.
• 2 stir in the onion, garlic and ginger paste, bay leaves and curry powder and continue to stir-fry until the fat separates.
• 3 stir in the tomatoes and cook for 1-2 minutes. stir in the coriander, chili powder, turmeric, sugar, salt and pepper and stir around for 30 seconds.
• 4 add the beef and cook for 5 minutes or until it is no longer pink, using a wooden spoon to break up the meat. reduce the heat and simmer, stirring occasionally, for 10 minutes.
• 5 add the peas and continue simmering for an additional 10-15 minutes, until the peas are thawed and hot. if there is too much liquid left in the casserole, increase the heat and let it bubble for a few minutes until it reduces. serve with rice, if desired.