Keema Matar

Spiced ground meat with green peas. Quick, hearty and good with rice or bread.

Prep: 10 min · Cook: 30 min · Serves: 4

Ingredients

• 1 pound ground lamb or ground beef
• 2 tablespoons neutral oil
• 1 teaspoon cumin seeds
• 1 large yellow onion, finely chopped
• 1 1/2 tablespoons ginger-garlic paste
• 1 serrano or jalapeño pepper, minced (optional)
• 2 medium tomatoes, chopped
• 2 teaspoons ground coriander
• 1 teaspoon ground cumin
• 1 teaspoon paprika
• 1/2 teaspoon ground turmeric
• 1 teaspoon kosher salt
• 1 cup frozen green peas
• 1/2 cup water
• 1 teaspoon garam masala
• Chopped fresh cilantro and lemon wedges

Instructions

1. Heat the oil in a large skillet over medium heat. Sizzle the cumin seeds for 20 seconds.
2. Cook the onion for 8 minutes, until golden. Add the ginger-garlic paste and pepper for 1 minute.
3. Add the meat and cook for 6 to 8 minutes, breaking it up, until browned.
4. Add the tomatoes, ground spices and salt. Cook for 5 minutes.
5. Add the peas and water. Cover and simmer for 8 minutes, until the meat reaches 160°F.
6. Stir in the garam masala. Top with cilantro and serve with lemon wedges.

Tip: Leftover keema makes a great filling for sandwiches or wraps.

Image prompt: Photorealistic food photography of a skillet of keema matar, spiced browned ground meat with bright green peas and cilantro, naan beside it. Soft natural window light, 45-degree angle, shallow depth of field, rustic wooden table, highly detailed, no text, no hands.