Keema
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Instructions
1. Heat oil in a heavy bottom pan. Add onions and saut onions till clear about 5 minutes. Add Garlic, Ginger and Hari Mirch. Continue Sauting about 90 seconds.
2. Add Ground lamb. On medium heat continue cooking and breaking up the lamb, till all the lamb has turned brown.
2. Add ingredients 7 through 15. Saut about one minute.
4. Add Tomato Puree. Continue sauting till it forms a mixture (shiny).
5. Stir in Dahi. Continue sauting for 2 minutes
6. Add water. Bring to a near boil. Turn down heat to medium. Cover. Simmer covered for 30 minutes or till done.
7. When meat is tender, stir in baby peas. Bring it to a boil. Shut off heat. Do NOT cook peas for long time, they loose color and become mushy.
Garnish with fresh chopped Cilantro
