Keema Mattar

1. Place the mince, onion, garlic, ginger, chillies (if using), tin tomatoes and salt in a pan, cover and cook on a medium – high heat for 20 minutes. Stir occasionally to ensure liquid does not run dry causing the mince to stick to the pan. Add a little hot water if necessary.
2. Reduce heat and add all the dry spices and red chilli powder mix, green pepper, oil and whole bullet chillies (if using). Cook on a medium heat, stirring occasionally, until there is only a little liquid left in the pan.
3. Add the yoghurt and peas and cook for a further 5 minutes until the peas soften a little and are just cooked. The mince should not be too dry or too wet at this stage. You can add a little boiling water to loosen the texture of the mince if you need to.
4. To finish, stir in the fresh tomato and cook for a further
   2 minutes until the tomato softens a little, then stir in the fresh coriander and serve.

Note: You can prepare this dish up to stage one and set aside in a fridge until you are ready to complete the dish. If you don’t like peas (personally I like to use peas and potatoes) substitute them with tinned/pre-cooked, white, chickpeas or even diced potato, which you add in at stage 2 of the cooking process. Simply stir in, cover and leave to cook for 10 minutes (or until potatoes soften) on a low heat before continuing on to the next stage.

• 1 kg mince of your choice
• 1 large onion, finely chopped
• 1 tsp. garlic paste
• 1 tsp. ginger paste
• 3 green chillies (optional)
• 4-5 bullet chillies (optional)
• 1 cup of frozen peas (or more if you prefer)
• 1 green pepper, diced
• 3 tbsp. chopped tin tomatoes
• 75mls light olive oil
• 2 tbsp. natural yoghurt
• 1 heaped tsp. garam masala
• 1 tsp. salt (or to taste)
• 2 heaped tsp. coriander powder
• 2 heaped tsp. red chilli mix
• 1 tsp. ground fennel powder
• 1 fresh tomato, diced handful of fresh coriander, chopped