Punjabi Style Curried Lamb and Peas - Keema Matar

Recipe From What's For Lunch, Honey?

By Meeta K. Wolff

Prep Time: 20 minutes

Total Time: 45 minutes

Serves: 4

Ingredients

• 700g ground lamb

• 1 red onion, chopped

• 2 cloves garlic, finely chopped

• 1.5 inch piece ginger, mashed

• 250g frozen or fresh peas

• 1 green chilli, finely chopped

• 1/2 teaspoon chilli powder

• 1 teaspoon coriander powder

• 1 teaspoon cumin powder

• 1/2 teaspoon garam masala powder

• 1/4 teaspoon turmeric powder

• 2 tablespoons thick Greel yogurt

• 2 tablespoons tomato puree

• 2 tomatoes, chopped

• 4 eggs, hard boiled

• 1 bunch coriander leaves

• 1 tablespoon ghee

• Whole Garam Masala: 4 cloves, 4 cardamoms, 1 inch cinnamon stick, 4-5 wild long black peppers

Method

1. Heat the ghee in a large skillet. Add the whole garam masala spices and as they begin to splutter, add the onions and sauté until brown - this should take about 5 minutes. Add the garlic and ginger and continue to fry for a further few minutes.

2. Add all the spice powders (chilli, coriander, cumin and turmeric) except for the garam masala powder. Incorporate and sauté to approx.. 10 minutes stirring constantly. If the masala begins to stick to the bottom add a few splashes of water to deglaze the pan.

3. Add the tomato puree, fresh tomatoes. Mix well then add the Greek yogurt. Sauté for a few minutes. Lower the heat and simmer for about 5-8 minutes until the oil begins to appear through the masala. Turn up the heat again and the green chilli and the lamb. Mix well, breaking up any lumps with a wooden spoon.

4. Once the meat has browned evenly, add about half a cup of water and allow to simmer for about 20 minutes. Add the peas and finally the garam masala powder and season to taste. Cook for a few minutes until the peas have cooked through. The consistency of the dish should be moist but without any liquid or sauce. Sprinkle with coriander leaves, cut the hard bowl eggs in half and spread over the meat.

5. Serve this with pita bread, rotis or parathas. I love warming the pita bread in some wet parchment paper, wrap tightly and nuke it in the microwave for a few seconds. Then spread with some ghee sprinkled with a few chilli flakes.

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