BHUNNA KEEMA MATAR (MINCE LAMB WITH PEAS)

Its a bright Sunday and the ritual in our house is to make some heartwarming ,north Indian, non vegetarian dish, which is soul stirring. North Indian food, comprises of,  slow cooking the meat to perfection. The recipe below has been perfected with trial an error to get it just right - color, texture and meat/ vegetable mix to tempt the most hardened foodies.

Ingredients

450 grams/ 16 oz. mince lamb ( washed/cleaned in a strainer with very fine mesh)
2 large red onions chopped finely
2" ginger finely grated
2 small green chilli sliced 
6-8 cloves garlic finely chopped
1 red bell pepper chopped
1 medium size golden potato small cubed
2 fistful of peas
2 cups of tomato puree/ three large tomatoes
3 teaspoon cumin seeds
2 bay leafs
3 teaspoon coriander powder
3  tsp garam masala
2 teaspoon red chilli powder
3 tablespoon of vegetable oil/ olive oil ( for frying)
Salt to taste

In a large non stick pan heat the oil. When hot add the cumin seeds and the moment they start sputtering add the ginger, garlic and onions and fry . Once the onions are looking pink and translucent add the coriander powder and keep stirring till you smell the aroma arising out of the mixture and the onions turn a light golden color. Add the garam masala, salt, green chilli , red bell peppers, potatoes and red chilli powder and stir for a minute and then add the tomato puree and give it a stir for 7 mins to this add your washed mince meat  and two cups of water and stir . Put the lid on and let the mixture get steamed. Keep stirring over medium to low flame for 20- 25 mins till you see oil separating from the mix and the mix is semi dry...It will be ready to eat with roti/ parantha , pav bread or garlic bread.