Keema Matar (Mince with Peas Curry)

Instructions

1. Add ghee or oil to pan. Add cumin seeds and allow to sizzle (2 min)

2. Saute finely chopped onion in oil until soft and golden (5-7 mins)

3. Add 75g of MM and 50ml of water to loosen the MM. Cook until water evaporates (3-4 mins)

4. Add chopped tomatoes and simmer until thickens, colour darkens, moisture evaporates and oil is visible around the edges (5-7 mins)

5. Add mince, breakdown lumbs and cook until moisture evaporates. Cook on a high heat until the mince starts to stick a little to the pan. Add peas and 200 ml of water and simmer to a low to medium heat (10 -15 mins)

6. Add chopped coriander and serve with naan, chapati or rice