Keema Matar 

Ingredients 

500g minced lamb or beef (keema)
250g red onion, chopped 
400g tomatoes, pureed 
1 cup green peas
1 tsp cumin seeds 
1 tbsp ginger, chopped
3 cloves garlic, chopped
4 green cardamoms, pounded in a mortar and pestle 
1 fresh chilies, chopped
1/4 tsp turmeric powder
1/2 tsp cumin powder
1 tbsp coriander powder
1/4 tsp red chili powder
1/4 cup yogurt, at room temperature, whisked well (optional)
1 tsp garam masala
1.5 tsp salt
2 tbsp ghee or vegetable oil
1 tbsp lemon juice 
1/4 cup coriander leaves, for garnish

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Recipe

1. Heat oil  in a heavy bottomed pan or wok, add cumin seeds, pounded green cardamoms followed by chopped onions and sauté for a few minutes. 
2. Add ginger, garlic, chili and saute for 5-7 minutes until onion is brown. Add turmeric, red chili powder, coriander powder, cumin powder and salt and mix well.
3. Add tomatoes and cook for 3-4 minutes on medium flame. Add minced meat and cook on high heat for 4-5 minutes until brown.
4. Stir well so tmeat does not get lumpy. 
5. Add 1/2 cup of water, green peas and yogurt and cover and cook for about 30 minutes until meat is fully cooked. 
6. Add garam masala powder, lemon juice and stir well. 
​7. Garnish with fresh coriander leaves and serve hot with naan, ciabatta or steamed rice.