Keema Matar

Ingredients

• Ground lamb

  Raw

  16 oz or 454g

• Vegetable oil

  Natreon canola, high stability, non trans, high oleic (70%)

  1 tsp or 5g

• Onions

  Raw

  1 small or 70g

• Garlic

  Raw

  1 cloves, minced or 3g

• Tomato paste

  Canned, without salt added

  1 can (6 oz) or 170g

• Curry paste

  3 tbsp or 45g

• Water

  Plain, clean water

  1 ½ cup or 355g

• Peas

  Edible-podded, raw

  1 cup, whole or 63g

• Fresh cilantro

  Coriander leaves, raw

  3 sprigs or 7g

Directions

1. Heat a skillet over medium-high heat. Stir in the ground lamb, and cook until browned about 5 minutes. Ensure ground meat is ground further with wooden cooking spoon at this step such that its a crumbly soft mince not spaghetti like as it comes from the mincing machine.
2. Drain off excess grease, and set meat aside. Heat vegetable oil in the same skillet, and stir in onion; cook and stir until the onion begins to brown, about 3 minutes. Stir in garlic, and continue cooking 1 minute more.
3. Stir the cooked lamb back into the skillet along with the tomato paste, curry paste, and water. Bring to a boil, then reduce heat to medium-low, cover, and simmer 15 minutes. Stir in peas, cover, and simmer 5 minutes more. Pour into a serving dish and garnish with cilantro.