Minced meat(lamb keema) with peas

ingredients Lamb Keema

lamb keema

1. 2 Onions
2. 2 Garlic cloves
3. 1 piece fresh ginger (about 5 cm)
4. 2-3 green chili peppers
5. 4 tbsp peanut oil
6. 500 g Lamb or minced beef
7. 1 teaspoon ground cumin
8. 1 teaspoon ground coriander
9. 1 teaspoon noble sweet paprika powder
10. 1/2 teaspoon turmeric powder
11. 2 tbsp Tomato paste
12. salt
13. pepper from the grinder
14. 3 tbsp yogurt
15. 200 g frozen peas
16. 1 1/2 teaspoon garam masala
17. 2 tbsp Lemon juice

Gilgit Balistan Shopan (sharbat)

Preparation minced beef or Keema

• Peel the onions, garlic and ginger, wash the chillies and remove the stems. Chop everything as finely as possible. Heat the oil in a large pan or in a wok and sauté the mixture over medium heat until the onions are lightly browned. Now add the minced meat and fry for about 5 minutes. Keep mixing the mince with the onion mixture and pounding it so that it is nice and crumbly.
• Dust with cumin, coriander, paprika and turmeric and fry for 1 minute. Stir in the tomato paste, season with salt and pepper and fry for 1 minute. Then mix in the yogurt with a little water, put the lid on and simmer on a low heat for about 15 minutes. Pour in some water every now and then (about 200-250 ml in total).
• Stir in the slightly thawed or frozen peas and stew everything for another 15-25 minutes. At the end of the cooking time, season with garam masala, lemon juice, salt and pepper and let steep for 5 minutes. Serve with rice or bread.