Keema Matar (peas)

Cook, eat and celebrate your own connections with trees: Cloves, Bay leaves,

Cinnamon.

Ingredients

- 18 oz minced lamb

- 5 tbsp ghee or oil

- 2 onions, thinly sliced

- 3 large cloves garlic, crushed

- 1 tsp crushed ginger

- 4 cloves

- 4 black peppercorns

- 2 bay leaves

- ½ inch cinnamon stick

- 1 black cardamom pod

- 1 tsp ground coriander

- 1 tsp ground roasted cumin

- 1 tsp garam masala

- ½ tsp chilli powder

- ½ tsp ground turmeric

- 8 oz tinned tomatoes

- 6 ½ tbsp water

- 9 oz peas

- I tsp salt

Garnish:

- ½ tsp garam masala

- 1 tbsp chopped fresh coriander

Instructions:

• Heat the ghee or the oil in a heavy based pan and fry the onions, garlic, ginger and whole spices over a medium heat, until golden brown.

• Stir in the ground spices, salt and lamb and fry for 2 minutes.

• Add the tomatoes and water. Bring to the boil, then cover and cook over a low heat for 20 minutes, until the meat is tender, stirring occasionally.

• Remove the lid and increase the heat to dry off any remaining water.

• Stir in the peas and cook for a further 5 minutes.

• Sprinkle over the garnish ingredients and ser serve hot with chapatis, puris or vegetable pulao.

Recipe written by members of the Awaz Utaoh Group