Minced meat(lamb keema) with peas

ingredients Lamb Keema

lamb keema

2 Onions
2 Garlic cloves
1 piece fresh ginger (about 5 cm)
2-3 green chili peppers
4 tbsp peanut oil
500 g Lamb or minced beef
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon noble sweet paprika powder
1/2 teaspoon turmeric powder
2 tbsp Tomato paste
salt
pepper from the grinder
3 tbsp yogurt
200 g frozen peas
1 1/2 teaspoon garam masala
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.

Comments

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