Keema Matar (कीमा मटर) — Indian Spiced Ground Lamb with Green Peas

• 600 gground lamb (prefer 85–90% lean)
• 200 ggreen peas (frozen) (do not thaw)
• 220 gyellow onion (finely chopped)
• 300 gtomatoes (finely chopped or crushed)
• 20 gginger (grated)
• 18 ggarlic (minced)
• 1green chili (slit lengthwise)
• 2 tbspneutral oil (sunflower or canola)
• 1 tbspghee (for authentic aroma)
• 1 tspcumin seeds
• 1 leafbay leaf
• 1 stickcinnamon stick (about 5 cm)
• 2 tspground coriander
• 1 tspground cumin
• 1 tspKashmiri red chili powder (mild, for color)
• 0.5 tspturmeric powder
• 1.5 tspgaram masala (add near the end)
• 1.5 tspsalt (fine salt)
• 180 mlwater (adjust for desired gravy)
• 15 gfresh cilantro (chopped)
• 1 tbsplemon juice (for finishing)

Instructions

1. 1

   Set a heavy skillet or sauté pan over medium heat and add the oil and ghee. When the fat shimmers, add cumin seeds, bay leaf, and the cinnamon stick and cook for 30–45 seconds until fragrant.

2. 2

   Add the chopped onion and cook for 8–10 minutes, stirring often, until it turns deep golden at the edges. This browning builds the base flavor, so keep the heat steady and scrape the pan to prevent sticking.

3. 3

   Stir in the ginger, garlic, and slit green chili and cook for 60–90 seconds until the raw aroma fades. Keep stirring so the garlic does not scorch, which would make the curry bitter.

4. 4

   Add the chopped tomatoes along with ground coriander, ground cumin, Kashmiri chili powder, and turmeric. Cook for 6–8 minutes until the tomatoes break down and the masala looks thicker, with oil beginning to separate at the edges.

5. 5

   Add the ground lamb and the salt, then raise heat to medium-high. Break up the mince with a spatula and cook for 6–7 minutes until the lamb changes color and most moisture evaporates.

6. 6

   Pour in 180 ml water and bring to a gentle simmer, then reduce heat to medium-low and cover. Cook for 12 minutes, stirring twice, so the lamb tenderizes and the spices meld into a cohesive gravy.

7. 7

   Stir in the frozen peas, cover again, and cook for 5–6 minutes until the peas are tender and bright. If the curry looks too dry, add 30 ml water and simmer uncovered for 2 minutes to balance consistency.

8. 8

   Turn off the heat and stir in garam masala, cilantro, and lemon juice. Rest the keema for 5 minutes before serving so the flavors round out and the surface fat reabsorbs into the sauce.