Indian Keema With Peas

Recipe Ingredients

3/4 cup	46g / 1.6oz	Finely chopped onion
1 tablespoon	15ml	Finely chopped fresh ginger
1 teaspoon	5ml	Finely minced garlic
1 tablespoon	15ml	Vegetable oil
1 tablespoon	15ml	Curry powder
1/4 teaspoon	1.3ml	Ground cinnamon
1/2 teaspoon	2.5ml	Ground turmeric
1/4 teaspoon	1.3ml	Ground coriander
1/4 teaspoon	1.3ml	Ground cumin
1 lb	454g / 16oz	Ground meat - such as lamb, beef, or veal
1 cup	62g / 2.2oz	Chopped fresh or canned tomatoes
1 tablespoon	15ml	Lime juice
1 teaspoon	5ml	Sugar
		Freshly ground black pepper to taste
1/4 teaspoon	1.3ml	Crushed hot red pepper flakes
1 cup	237ml	Peas

Recipe Instructions

1. Combine the onion, ginger, garlic, and oil in the container of a food processor or blender. Blend to a fine puree.

2. Spoon and scrape the mixture into a small skillet and cook, stirring often, until mixture almost starts to brown, but do not brown. Add the curry powder, cinnamon, turmeric, coriander, and cumin and stir to blend.

3. Add the meat and cook, stirring and chopping down with the side of a heavy metal spoon to break up any lumps.

4. When the meat has lost its raw look, add the tomatoes, lime juice and sugar. Add a generous grinding of pepper and the hot red pepper. Cover and let simmer for 30 minutes.

5. Add the peas and continue cooking until the peas are tender, 5 to 10 minutes. Serve with rice, cucumbers and yogurt, carrots with yogurt or mint with yogurt.

Source:
Michael Pandya, "Indian Vegetarian Cooking"

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