KEEMA MATAR

RECIPE 03

A spicy and easy to make North Indian classic, perfect for a leisurely weekend brunch. Serves: 2−4 Preparation time: 20 minutes Cooking time: 1 hours

INGREDIENTS

500 g lean lamb or beef mince A large glug of cooking oil 1 tbsp garlic paste 1 tbsp fresh ginger paste 1 small red onion, peeled and finely chopped 2 bay leaves 5 green cardamom pods 1 black cardamom pod 4 cloves ½” cinnamon or cassia bark 200 g plain yoghurt 1 cup of fresh or frozen peas 1 tsp salt 1 tsp red chilli powder (adjust according to preference) 1 tsp garam masala Coriander leaves for garnishing

METHOD

Heat the oil in a large, heavy-bottomed frying pan. Cast iron is best but an ordinary non-stick will do. When the oil is hot, add all the whole spices. Turn the heat down and stir the spices for 15−20 seconds until they change colour and emit a strong fragrance. Keep covered when not stirring as the cardamoms can burst in the hot oil and cause burns. Now add the ginger, garlic and onion. Cook on a medium heat for 10−15 minutes until the onion is golden brown. If there is still a strong smell of raw garlic and onion, add a splash of water and continue cooking until the water has evaporated and the raw smell has reduced. Now add the meat and salt, stirring the meat until evenly coated with the spiced oil. Continue to roast the meat on high heat until it is browned and most of the water has evaporated. Add the chilli powder and carry on roasting until the oil starts to separate from the meat. Now add the yoghurt, peas and garam masala and a quarter-cup of water. Turn the heat down and cook with a lid on until the peas are fully done. Garnish with the coriander leaves and serve.