Weeknight Keema Matar with Ginger and Garam Masala

⏱ 50 min · Serves 4

A comforting North Indian mince curry where lamb browns deeply in whole spices, then simmers with tomatoes until glossy before sweet green peas tumble in. Ready in under an hour and even better scooped up with hot buttered roti.

Per serving: 525 kcal · 30.0g protein · 22.0g carbs · 36.0g fat

Ingredients

• 3 tbsp ghee or vegetable oil
• 1 tsp cumin seeds
• 1 cinnamon stick
• 3 green cardamom pods, lightly crushed
• 2 medium onions, finely chopped
• 4 garlic cloves, crushed
• 1 tbsp finely grated fresh ginger
• 1-2 green chillies, finely chopped
• 500g lamb mince (or beef mince)
• 1 tsp ground turmeric
• 1 tbsp ground coriander
• 1 tsp Kashmiri chilli powder
• 1 tsp garam masala, plus a pinch to finish
• 3 medium tomatoes, finely chopped (or 200g tinned chopped tomatoes)
• 1 1/4 tsp salt, to taste
• 150ml hot water
• 250g frozen peas
• Juice of 1/2 lemon
• Small handful coriander leaves, chopped
• Roti, naan or basmati rice, to serve

Method

1. Heat the ghee in a wide, heavy pan over medium heat. Add the cumin seeds, cinnamon and cardamom and sizzle for 30 seconds until fragrant.
2. Add the onions and cook for 8-10 minutes, stirring often, until soft and golden at the edges.
3. Stir in the garlic, ginger and green chillies and fry for 1-2 minutes until the raw smell goes.
4. Turn the heat to high, add the mince and break it up with a wooden spoon. Fry for 6-8 minutes until any liquid has evaporated and the meat is browned in patches.
5. Lower the heat to medium, add the turmeric, ground coriander, chilli powder and 1 tsp garam masala. Stir for 1 minute to toast the spices.
6. Add the tomatoes and salt. Cook for 8-10 minutes, mashing occasionally, until the tomatoes collapse and you see fat separating at the edges of the masala.
7. Pour in the hot water, cover and simmer gently for 10 minutes so the mince turns tender.
8. Stir in the peas, cover and cook 5 minutes more, until just tender but still bright. Add a splash more water if you like it saucier.
9. Take off the heat, stir through the lemon juice, a pinch of garam masala and most of the coriander. Taste for salt, scatter the rest of the coriander over and serve hot with roti or rice.