Dairy-Free Keema Matar (Ground Meat and Peas Curry)

Instructions

1. 1Heat the 2 tbsp of vegetable oil in a 30.48 cm skillet over medium-high heat until shimmering, about 175°C. Add the 1 medium onion, finely chopped, and sauté until it is golden brown and softened, about 8-10 minutes.
2. 2Add the 2 tbsp of ginger-garlic paste to the skillet and cook, stirring constantly, until fragrant, about 1 minute.
3. 3Add the about 450 g of ground lamb or beef to the skillet. Cook, breaking it up into smaller pieces with a spoon, until it is fully browned, about 5-7 minutes. Drain off any excess fat.
4. 4Stir in the 2 medium tomatoes, diced, and cook until they have softened, about 3-4 minutes.
5. 5Add the 1.5 tsp garam masala, 1 tsp coriander powder, 1 tsp cumin powder, 0.5 tsp turmeric powder, and 0.5 tsp chili powder to the skillet. Stir well and cook for 2-3 minutes until the spices are fragrant.
6. 6Add the 1 cup of peas and to taste salt. Stir everything together and reduce the heat to low. Cover the skillet and simmer for 15-20 minutes, stirring occasionally, until the peas are tender and the flavors have melded.
7. 7Remove the skillet from the heat. Stir in the 0.25 cup of cilantro, chopped. Serve hot.

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