Peas and Minced-Meat Curry (Kheema Mattar)
4 tablespoons vegetable oil
2 bay leaves
1 (1-inch) cinnamon stick
4 black peppercorns
2 black cardamom pods
2 medium-sized red onions, peeled and finely chopped
2 teaspoons Ginger-Garlic Paste (see recipe on page 13)
1¼ pounds minced lamb
2 small tomatoes, puréed
1 teaspoon Warm Spice Mix (see recipe on page 12)
½ teaspoon red chili powder
¼ teaspoon turmeric powder
Table salt, to taste
1 cup frozen peas, thawed
Prep Time: 10 minutes
Cook Time: 50–55 minutes
Make an extra batch and freeze it to make Ground Lamb, Peas, and Rice Casserole (page 170) at a later date.
1. In a large skillet, heat the vegetable oil. Add the bay leaves, cinnamon stick, cloves, black peppercorns, and cardamom pods. When the spices begin to sizzle, add the onions. Stirring constantly, fry until the onions are golden brown, about 7 to 8 minutes. Add the Ginger-Garlic Paste and sauté for 1 minute.
2. Add the lamb and sauté for about 10 to 12 minutes. Break up any lumps with the back of your spoon. Add the tomatoes and fry, stirring constantly, for 15 minutes or until the oil starts to separate from the sides of the mixture.
3. Add the spice mix, red chili powder, turmeric powder, and salt; mix well. Cook for about 2 minutes.
4. Add the peas and cook, covered, for another 15 minutes or until the peas and lamb are cooked through. Remove the cinnamon and black cardamoms. Serve hot.