Lamb and Pea Keema Curry

Ingredients:

• 2 tbsp ghee, butter or oil
• 2 medium-sized onions (100g each), quartered and thinly sliced
• 20g ginger, finely chopped
• 3 cloves garlic, finely chopped
• 1 green chilli, finely chopped
• 1 piece cinnamon
• 3 cardamoms
• 300g lamb, minced or cubed
• 2 tbsp ground coriander
• 2 tbsp chilli powder
• 2 tomatoes (250g), roughly chopped
• 1 1/2 tsp salt shopping list
• 1 cup fresh or frozen peas
• 1/2 cup coriander leaves and stalks, roughly chopped
• 1/2 cup mint leaves, roughly chopped

Method:

1. In a pan, heat the ghee and fry half the onions until they begin to brown. Add ginger, garlic and green chilli and whole spices.
2. Cook 2-3 mins and add the lamb, stirring until meat browns. Add ground coriander and chilli powder and cook for 1-2 minutes, add chopped tomatoes. Cook on medium heat until the tomatoes break down, then add a cup of water.
3. Lower heat, stir in the salt and simmer, partially covered, until lamb is tender - about 20 mins. Add peas and cook for a few minutes. Stir in coriander and mint, remove from heat.