dinner · dairy-free
Lamb keema matar
Ground lamb cooked down with onion, ginger and cumin, then simmered with tomatoes and sweet peas until thick enough to scoop.
- Time
- 30min
- Steps
- 5
Ingredients
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Allergens
None of the major allergens appear in the ingredient names.
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Shopping list
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Equipment
Nothing beyond a knife, a board and the usual pots and pans.
Helpful, not essential: Kitchen thermometer.
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Method
-
1
Warm the oil in a skillet over medium heat and fry the onion until golden, around 6 minutes.
-
2
Add the garlic, ginger and cumin and stir until fragrant, about 30 seconds.
-
3
Add the lamb and salt and break it up with a spoon as it browns. It should reach 160°F (71°C).
-
4
Pour in the tomatoes and let them bubble uncovered for 8 minutes, then add the peas for about 4 minutes more. Loosen with a splash of water if it catches.
-
5
Stir through the garam masala, cook 1 more minute and serve hot.
