Keema matar

Method

1. 1 Sauté the chopped onions in oil for 10 minutes until golden brown; this is the only sweet base of the dish, so don't shorten the cooking time.
2. 2 Add ginger and cumin seeds, stir for 1 minute, then add the minced lamb and stir-fry over high heat for 8 minutes until cooked through and slightly browned.
3. 3 Combine the crushed tomatoes with turmeric powder and cook for 10 minutes until the lamb fat separates and forms around the edges of the pan.
4. 4 Add 120 ml of water, then cover and simmer for 12 minutes until the meat is tender.
5. 5 Add the peas and cook for the last 6 minutes, then sprinkle with garam masala and cilantro; the dish should be dry and not turn into a curry.