Keema Matar

Ingredients

• Ground lamb

  Raw

  16 oz or 454g

• Vegetable oil

  Natreon canola, high stability, non trans, high oleic (70%)

  2 tsp or 9g

• Onions

  Raw

  1 small or 70g

• Garlic

  Raw

  2 cloves, minced or 6g

• Tomato paste

  Canned, without salt added

  1 can (6 oz) or 170g

• Curry paste

  3 tbsp or 45g

• Water

  Plain, clean water

  1 cup or 237g

• Peas

  Green, frozen, unprepared

  1 cup or 134g

• Fresh cilantro

  Coriander leaves, raw

  4 tbsp or 4g

Directions

1. Heat a skillet over medium-high heat. Add the ground lamb and cook until browned, about 5 minutes. Break up the meat with a wooden spoon to achieve a crumbly texture. Drain off excess grease and set the meat aside.
2. In the same skillet, heat the vegetable oil and add the diced onion. Cook and stir until the onion begins to brown, about 3 minutes. Add the minced garlic and cook for 1 more minute.
3. Return the cooked lamb to the skillet and add the tomato paste, curry paste, and water. Bring to a boil, then reduce the heat to medium-low. Cover and simmer for 15 minutes, adding more water if needed.
4. Stir in the peas, cover, and simmer for an additional 5 minutes. Transfer to a serving dish and garnish with fresh cilantro.