Lamb with Peas and Rice (Keema Mattar Chawal)
1 tablespoon tomato paste
¼ cup West of Boyle
½ teaspoon ground cumin
¼ teaspoon turmeric
2 garlic cloves, chopped
¼ teaspoon chili powder
1 onion, chopped
¼ teaspoon Garam Masala
14 ounces ground lamb
¼ teaspoon salt
1 Shelled peas, thawed if frozen
A few cilantro leaves
1 inch piece ginger root peeled and grated
4 tablespoons plain yogurt
1 recipe quantity plain basmati Rice
Mix the tomato paste with 1 tablespoon of the oil, the cumin, turmeric, chili powder, ground coriander, garam masala, and salt in a small bowl to make a paste that is thick, put aside.
Heat the remaining 3 tablespoons oil in a large pan/wok over moderate heat. Add the garlic and onions and fry, stirring one minute. Include the ground lamb, increase the heat and continue frying 8 to 10 minutes, using a wooden spoon to break up the meat, until it is no longer pink.
Add the spice paste to the lamb and clock, stirring, 1 ½ minutes. Stir in the peas and Ginger, then add the cooked rice and continue cooking, stirring, until the rice is hot. Sprinkle with cilantro leaves and top with a dollop of yogurt.
Cuisine Writer
