Keema Matar

Method

Heat the ghee in a heavy-based pan and add the cumin seeds, cloves, cinnamon, peppercorn, cardamom and bay leaves.

When the seeds start to splutter, add the garlic, ginger and onions, and stir-fry till the fat separates.

Add the tomatoes, salt, coriander powder, turmeric and chilli powder.

Continue to stir-fry till fat separates. Increase heat to high and add the mince and the peas.

Stir a few times till the mince looks fried, then lower heat and sauté till cooked through and fat separates once again.

Serve hot, garnished with chopped coriander leaves.