Keema Peas (Minced Lamb & Peas)

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Category	Item	Quantity	Notes
Oil	Vegetable oil	200ml	Use a slotted ladle to serve — leaves excess oil behind
Base	Onion	1, finely diced	Fry ~10 minutes to light golden brown
Aromatics	Garlic ginger paste	1 tbsp	Cook for 1–2 minutes after onions
Base	Fresh tomatoes	3, finely chopped	Chop finely — they break down into the masala
Spices	Whole cumin seeds	1 tsp	Added with tomatoes and spices
	Coriander powder	1 tsp
	Turmeric powder	½ tsp
	Kashmiri chilli powder	2 tsp	Mild heat with deep red colour
	Black cardamom	2	Optional but adds something special — leave out if unavailable
Seasoning	Salt	½ tsp (to taste)	Added with spices
Protein	Lean minced lamb	500g	Break down well in the pan
Liquid	Water	Just under 1 cup + ¼ cup	First amount with lamb; second amount with peas
Veg	Garden peas	120g	Frozen is fine — added at the end
Garnish	Red onion	1, finely diced	Sprinkled on top just before serving

Phase 1: Build the Masala Base
1. Heat the Oil: Add 200ml vegetable oil to a large pan and heat until hot.
2. Fry the Onion: Add the finely diced onion and fry for ~10 minutes until lightly golden brown.
3. Add the Paste: Stir in 1 tbsp garlic ginger paste and cook for 1–2 minutes until the raw smell disappears.
4. Add Tomatoes & Spices: Add the finely chopped tomatoes, cumin seeds, coriander powder, turmeric, Kashmiri chilli powder, black cardamom, and salt — all together. Cook on low–medium heat for ~10 minutes, stirring regularly, until the tomatoes break down and the oil separates from the masala.
Phase 2: Add the Lamb & Simmer
1. Add the Lamb: Add the minced lamb to the masala and break it down thoroughly, mixing well to coat every bit in the spices.
2. Add Water & Simmer: Pour in just under 1 cup of water, stir well, then cover and simmer on low–medium for 30 minutes until the lamb is fully cooked and the spices have infused.
Phase 3: Peas & Bhuno Finish
1. Add the Peas: Stir in 120g garden peas with a splash of water (about ¼ cup).
2. Bhuno — High Heat Finish: Turn the flame up to its highest for 5–6 minutes to cook the peas through. This bhuno technique drives off excess moisture and concentrates the flavours.
3. Garnish & Serve: Ladle into a bowl using a slotted spoon to leave excess oil behind. Sprinkle red onion ontop to give a fresh taste and serve immediately.