Kheema Matar
Instructions
First do your prep chop all the things that need chopping, and bash up all the spices. If you dont have a pestle and mortar, put the spices in a plastic bag and bash it with a heavy implement. Most satisfactory.
Heat the oil in a wide frying pan over a medium flame. When hot, add the onions and cook for 5-7 minutes or so until theyre starting to turn brown. Dont worry about under or over cooking them too much, this dish is quite forgiving. Add the garlic and fry for one more minute, giving it a bit of a shake and stir so it doesnt burn.
Now add the minced meat, ginger, chillis, ground coriander seeds, cumin and cayenne. Give it a good stir it is my (entirely unproved) belief that if you can get the spices in contact with the meat before its browned, they cook and meld together better. Its like they stick together, becoming better friends for having gone through the frying process as one.
Fry for about 5 minutes or so on a fairly high heat, breaking up any lumps as you go. Dont stir it too much, its nice when it catches on the pan a little and adds a bit of texture.
When its nice and brown, add 150ml water. Bring to the boil, then turn down the heat and leave it to simmer for 30 minutes. Check it every now and then and use the power of your brain to assess whether its too dry and needs more water or its fine. Taste often chefs perks!
Now add the peas, coriander, salt, garem masala, lemon juice and 75ml water. Mix it all in and bring it back to a simmer cook until the peas are done (about 5 minutes). Taste it. Add more salt if you feel it needs it.
Serve with bread/rice/dhal. Congratulate yourself on how brilliant it tastes.
