Dairy-Free Keema Matar (Ground Meat and Peas)

Instructions

1. 1Place a large heavy-bottomed pot on the stove and heat the 2 tablespoons of vegetable oil over medium heat, which is 175°C. Add the 1 medium onion, chopped, and sauté until it is golden brown, about 8-10 minutes.
2. 2Add the 1 tablespoon of ginger-garlic paste to the pot and cook, stirring constantly, until it is fragrant, about 1 minute.
3. 3Add the about 450 g of ground lamb (or beef) to the pot. Cook, breaking it up into smaller pieces with a spoon, until it is browned all over, about 5-7 minutes. The internal temperature should reach 71°C.
4. 4Add the 1 medium tomatoes, chopped, along with the 1/2 teaspoon of turmeric powder, 1 teaspoon of cumin powder, and 1 teaspoon of coriander powder. Stir everything together and cook until the tomatoes have softened, about 5 minutes.
5. 5Stir in the 1 cup of frozen peas, the 1/2 cup of water, and the 1/2 teaspoon of garam masala. Bring the mixture to a simmer, then cover the pot and reduce the heat to low. Let it simmer gently for 15-20 minutes, or until the peas are tender and the flavors have blended together. Stir occasionally.
6. 6Serve the keema matar hot.

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