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Lamb Keema with Peas

Prep 10 min · cook 30 min · lunch, dinner · good for leftovers

indianhigh-proteincurrynut-free

Ingredients

Scale to what I have

  • 1 ⅓ lb ground lamb
  • 2 tbsp ghee
  • 1 large onion, chopped
  • 1 tbsp ginger-garlic paste
  • 2 tomatoes, chopped
  • 1 tsp cumin powder
  • 1 tbsp coriander powder
  • 1 tsp garam masala
  • 1 tsp chili powder
  • ½ tsp turmeric
  • 1 tsp salt
  • 1 cup green peas
  • ½ cup water
  • 2 tbsp cilantro, chopped
  • 4 chapatis

    Method

    1. Brown the onion in ghee, add the paste and cook for a minute.
    2. Add the lamb and brown it, breaking up lumps, for 8 minutes. Stir in the tomatoes and spices.
    3. Add peas, salt and water, cover and simmer for 15 minutes until the lamb is tender and the sauce is thick.
    4. Garnish with cilantro and serve with chapati.