Traditional Mattar Keema Curry

Ingredients:

500g (1 lb) minced goat (but you can substitute beef or lamb)
2 garlic cloves, peeled and finely diced
3cm (1 in) piece of Ginger, peeled and finely diced
1 large Onion, peeled and finely diced
400ml (14 oz) Coconut Milk
1/2 tsp ground Cinnamon
1 tsp ground Coriander
1/4 tsp cracked Black Pepper
1/2 tsp Kashmiri Chilli Powder
1 tsp Cumin Seeds
1/2 tsp garam masala
250ml (1 cup) chicken stock (or 1 tbsp Chicken Stock (either jelly or a simple stock powder) blended to 250ml (1 cup) with boiling water)
75g (1/2 cup) Peas
Lemon Juice, to taste
Salt, to taste
Sugar, to taste
Cooking Oil

Method:

Process the ginger and garlic together with 2 tbsp water to make ginger-garlic paste. Combine the cinnamon, ground coriander, black pepper, chilli powder and garam masala as your spice blend.
Reserve

Set a dry non-stick pan over medium-high heat. Once hot add the minced (ground) meat cook, breaking up any clumps of meat with a spatula until the meat has browned (about 6 minutes). Remove the meat with a slotted spoon and set aside.

Pour away any excess liquid in the pan, topping the pan up with cooking oil if needed. Reduce the heat to low-medium, add the onions, season lightly with salt, and fry, stirring frequently for 8 minutes, until caramelized. Add a little extra oil if needed then scatter over and stir in the cumin seeds. Cook for 1 minute.

Scatter over the other dried spices and cook for 90 seconds. Finally add in the ginger and garlic. Cook for 2 minutes until aromatic.

Return the mince to the pan then pour in the coconut milk and stock. Bring to a simmer over medium heat and cook until the liquid has thickened to a sauce.
Add the peas during the last few minutes of cooking. Adjust the seasonings to taste, adding salt, black pepper, sugar and lemon juice as needed (this curry has a balance of salt, sour and sweet).
Serve immediately.