Keema matar (mince with peas) is the spiced up Indian version of traditional mince and onions or bolognese! The dish is a good example of the ancient principles of Ayurveda, and the medicinal value of spices incorporated into Indian cookery. The savoury lamb, hot chilli and the sweet pungent spices, (cinnamon, cloves and cardamon) all balance each other, creating a harmonious dish said to provide a warming effect on the body, aiding digestion of the meat.
Ground Spices: chilli, Kashmiri chilli, cinnamon, black cardamon, green cardamon, cloves Garam Masala: cumin, coriander, black cardamon, black pepper, green cardamon, ginger, cinnamon, cloves, mace, bay, nutmeg, chilli, coriander leaf Raita Herbs: mint, coriander leaf
May contain traces of celery, mustard and sesame Allergens are listed in CAPITALS
500g lamb mince or finely chopped mushrooms for a veg version
1 large onion
4 cloves of garlic
1-2 green chillies (optional)
150g peas (fresh or frozen)
150g natural yogurt (full fat is best)
1 tsp sugar
2 tbsp tomato puree
Rice to serve
Large lidded pan
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