Keema Alu Mattar - Ground Lamb with Potatoes & Peas

Keema Alu Mattar

Our local supermarket now carries Australian lamb and it was a pleasant surprise to find no unpleasant aromas while cooking their ground lamb. There is some fat in the meat, so I'll be sure to use less oil the next time.

There was no cilantro (coriander leaves) in the house, so curry leaves were added to the usual recipe.
  

Ingredients
1 lb. ground lamb, beef or chicken
1 russet/baking potato, diced
1 cup frozen peas
vegetable oil as required
2 cinnamon sticks
2 black cardamoms (boro elaichi)
3 cloves
2 large onions, minced
2 medium tomatoes, minced
1 hot, green chili, minced
1 tsp. ginger paste
2 tsp. garlic paste
1/2 tsp. ground Kashmiri mirch
1/2 tsp. coriander-cumin powder
1/2 tsp. turmeric powder
1/2 bunch cilantro stalks and leaves, minced
2-3 whole green chilies
salt to taste 

Bengali Garam Masala Powder:
1/8 tsp. ground cloves
1/4 tsp. ground cardamom
3/4 tsp. ground cinnamon

Directions

1. Mix garam masala powder with 2 teaspoons water and set aside.
2. Mix ginger & garlic pastes with Kashmiri mirch, coriander-cumin powder and turmeric powder in 2 teaspoons water and set aside.
3. Temper oil with cinnamon sticks, cardamoms and cloves and brown ground meat and onions over medium-high heat.
4. Add potatoes, minced green chilies and tomatoes, ginger paste mixture.
5. Cover and simmer until oil resurfaces and potatoes are cooked, stirring occasionally.
6. Add peas, adjust salt to taste, pour garam masala over vegetables and simmer for 3 minutes.
7. Garnish with cilantro and green chilies and serve with steamed rice, chapati or naan.