Keema with peas

Ingredients

For 4 portions

• 🍖 500g lamb, ground or patty
• 🪴 200g frozen peas
• 🧅 1 medium onions
• 🧄 3 cloves garlic
• 🪴 2 centimeters ginger
• 🥫 400g canned tomatoes
• 🏺 1 Tbsp mustard seed oil
• 🌿 2 Tsp garam masala
• 🌿 1 Tsp cumin powder
• 🪴 0.5 Tsp turmeric
• 🌿 1 Tsp chilli powder
• 🧂 1 Tsp salt

Method

1. Finely chop the onion; mince the garlic and ginger.
2. Heat the mustard oil in a large pan over medium heat. Soften the onion for 6–8 minutes until translucent and starting to colour. Add the garlic and ginger and cook for 1 minute.
3. Increase the heat, add the ground lamb and cook, breaking it up, until well browned and no pink remains (about 8 minutes).
4. Stir in the garam masala, cumin, turmeric, chilli powder and salt. Cook for 1 minute to toast the spices.
5. Add the canned tomatoes and a small splash of water if needed. Bring to a simmer, then cook uncovered for 15–20 minutes until the sauce is thick and the oil begins to separate.
6. Stir in the frozen peas and cook for a further 4–5 minutes until the peas are tender and bright green. Taste and adjust seasoning. Serve hot.