Keema Matar.

~50 minutes estimated. For ground chicken or turkey, the safe minimum is 165°F / 74°C instead.

US weights are ounces by weight; liquids are US fluid ounces. Values are rounded. Scaling changes ingredient quantities, not cooking time, pan size, or seasoning judgement.

Ingredients

• 2 tbsp neutral oil
• 5.29 oz by weight onion, finely chopped
• 0.53 oz by weight ginger, grated
• 0.53 oz by weight garlic, grated
• 10.58 oz by weight tomatoes, chopped
• 1 tsp ground cumin
• 1 tsp ground coriander
• 0.25 tsp turmeric
• 0.25 tsp chili powder, optional
• 0.75 tsp salt, then adjust to taste
• 21.16 oz by weight ground lamb
• 7.05 oz by weight peas
• 5.07 fl oz water
• 1 tsp garam masala

Method

1. 01

   Heat the oil over medium heat in a heavy pan. Add the onion and cook, stirring, until softened and golden at the edges.

2. 02

   Stir in ginger and garlic for about a minute. Add tomatoes, cumin, coriander, turmeric, chili powder if using, and salt. Cook until the tomatoes soften and the mixture thickens.

3. 03

   Add ground lamb, breaking it into small pieces as it cooks. Add water and simmer.

4. 04

   Add peas and cook until tender. Verify ground lamb reaches 160°F / 71°C, then finish with garam masala.

Use a food thermometer and follow safe handling guidance. US food-safety temperature chart ↗

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