KEEMA CURRY NIGHT!

It's time for another curry.

KEEMA MATTAR  (Lamb Mince with Garden Peas).

Ingredients:
1 tsp Coriander Seeds
1 tsp Cumin Seeds
2 Cardomoms
4 Cloves
2 Kashmiri dried red chilis
1 tsp ground turmeric
Salt to taste
Tsp of sugar

3 Large Tomatoes
5 Cloves Garlic
15g Ginger peeled weight

8 Curry Leaves
50cm Cinamon stick
1 Green chili whole but pierced

1 Onion
500g Lamb Mince

Half tsp Garam masala
Mug of Frozen garden peas


To Cook:

In a spice grinder, grind the red chillis, cloves, cardomoms, cumin seeds and coriander seeds.
Set aside.
In a blender, Blend the garlic, Ginger and tomatoes with a splash of water.

Heat the oil in a large saucepan until hot, then add the curry leaves, cinamom and green chilli, sizzle for 10 seconds and add the onion. Cook until well browned.
Add the blended paste and cook with the onions for about five minutes on a moderate heast.
Now add the mince and all the ground spices and sugar along with the turmeric and salt.
Bring to a boil, lower the heat and cook for twenty minutes, adding a little water if the mixture becomes too dry.
Add the frozen peas and cook on low until the peas are cooked. Stir in th Garam Masala and serve.

Good with rice or Chapatis.