Simmered Keema Matar
|Vegetable oil||3 Tablespoon|
|Onions||2 Large, minced in the blender|
|Garlic paste||4 Teaspoon|
|Ginger paste||2 Teaspoon|
|Green chili pepper||1 Small, seeded, minced|
|Tomato paste||2 Tablespoon|
|Chopped cilantro||2 Tablespoon|
|Ground fenugreek||1 Teaspoon|
|Hot chili powder||1⁄2 Teaspoon|
|Ground cumin||1 Teaspoon|
|Ground coriander||1 Teaspoon|
|Garam masala||1 Teaspoon|
|Ground beef/Ground lamb||14 Ounce (1 3/4 Cup Packed)|
|Tomatoes||2 Large, minced|
|Hot water||2 Cup (32 tbs)|
|Frozen green peas||2 Cup (32 tbs)|
|Chopped cilantro||1 Teaspoon (To Garnish)|
Heat the oil in a nonstick skillet over medium heat.
Add the minced onions and stir-fry until golden brown.
Stir in all the remaining ingredients except the last five.
Continue to stir-fry until the oil just starts to float.
Add the lamb or beef, chopped tomatoes, and hot water.
Stir well, then cover and simmer for about 10 minutes, stirring occasionally.
Add the peas, reduce the heat, and cook for another 10 minutes or until the meat is cooked and the water has evaporated.
Remove the lid, stir, and cook for 5 minutes longer.
Transfer to a serving dish and garnish with chopped cilantro.
Serve with hot paratha, sabat moong masaledar, and onion rings dressed with lemon juice and salt and pepper to taste.