keema matar

Ingredients

• Servings: 4
• 1 pound ground lamb
• 1 teaspoon vegetable oil
• 1 small onion, chopped
• 1 clove garlic, pressed
• 1 (6 ounce) can tomato paste
• 3 tablespoons mild curry paste
• 1 1/2 cups water
• 1 cup fresh or frozen peas, thawed
• 3 sprigs cilantro, for garnish

Recipe

Preparation Time: 10 mins Cook Time: 30 mins Ready Time: 40 mins


• heat a skillet over medium-high heat. stir in the ground lamb, and cook until browned and crumbly, about 5 minutes. drain off excess grease, and set meat aside. heat vegetable oil in the same skillet, and stir in onion; cook and stir until the onion begins to brown, about 3 minutes. stir in garlic, and continue cooking 1 minute more.
• stir the cooked lamb back into the skillet along with the tomato paste, curry paste, and water. bring to a boil, then reduce heat to medium-low, cover, and simmer 15 minutes. stir in peas, cover, and simmer 5 minutes more. pour into a serving dish and garnish with cilantro.