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.