Keema Aloo Peas By Abdul Sadek

Keema Aloo Peas


500g mince lamb


1tsp chilli powder

2tsp tumeric

3tsp cumin powder.

2tsp coriander powder.

2tsp garam massala.


1 bay leaf

4 cloves.

4 cardamom pods lightly crushed.

Cinnamon stick.

6 peppercorns.


1 chopped chilli


2 onions

1tbsp garlic ginger paste

2 large potatoes cut into small cubes.


3 large tomatoes chopped.


Cup of frozen peas.



Method:


Heat some oil in a pan and add the whole spices.


Slice the onions and brown on a medium heat in oil, along with the garlic & ginger.


When the onions are browned add the powdered spices with a splash of water.


Add the tomatoes.


Continue to cook out the spices until the oil separates from the mixture.


Add the meat. Stir and brown on a high heat. Keep stirring.


Add the chopped chilli.


After 10 mins. Add the potatoes and turn the heat to medium. Cook for a further 10 mins until the meat releases its own moisture.


Add enough water to only just cover everything.


Bring to a boil then simmer for 30 mins. Stir occasionally.


Add salt to taste. Add the peas. Heat for a further 5 mins.


Sprinkle with fresh coriander and serve with rice or bread.

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