Chopped Meat With Peas Kashmiri Style
|Chopped lean beef/Lamb||1 Pound|
|Plain yogurt||1 Cup (16 tbs), whisked|
|Fresh ginger root||1 1⁄2 Inch, grated|
|Vegetable oil||1⁄2 Cup (8 tbs)|
|Shelled peas||1 Cup (16 tbs), defrosted if frozen|
|Chili powder||1 1⁄2 Teaspoon|
|Ground coriander||1 Teaspoon|
|Ground allspice||1⁄2 Teaspoon|
|Chopped coriander leaves||1⁄4 Cup (4 tbs) (Handful)|
Mix the meat, salt to taste, asafetida, yoghurt, and ginger together.
Heat the oil in a large frying pan over medium-low heat.
Add the meat mixture, stirring occasionally to break up the meat.
When the mixture begins to dry out, add the peas, chili powder, ground coriander, and allspice and cook until the meat is well browned, stirring continuously to prevent burning.
Add 1 cup hot water, then gently simmer until the peas are cooked, about 10 minutes.
Remove the mixture from the pan with a slotted spoon, transfer to a serving dish, and stir in the coriander leaves.
Serve with Cashew Rice and Cucumber Raita.