Lamb Keema With Green Chili And Tomato

• 2 tbsp ghee
• 1 None onion, finely chopped
• 1 piece (2-inch) fresh ginger, grated
• 2 cloves garlic, crushed
• 3 None fresh long green chili peppers, finely chopped
• 2 tsp cumin seeds
• 2 tsp ground coriander
• 1 tsp ground turmeric
• 2 tsp garam masala
• 1 2/3 lbs ground lamb
• 1 can (15 oz) diced tomatoes
• 2 large tomatoes, coarsely chopped
• 1/3 cup plain yogurt
• 1 tbsp lemon juice
• 1 cup frozen peas
• 2 tbsp chopped cilantro
• None None Naan bread, to serve

1. Heat ghee in large saucepan on medium-high heat. Cook onion, ginger, garlic and 2/3 of the chili pepper, stirring, until onion softens. Add spices, cook, stirring, until fragrant. Add lamb, cook, stirring, until lamb is no longer pink.
2. Add undrained tomatoes and fresh tomato to pan. Cook about 15 mins, stirring occasionally, until lamb is cooked through and sauce has thickened.
3. Add remaining chili pepper, yogurt, lemon juice and peas. Cook, uncovered, until peas are just tender.
4. Serve curry sprinkled with cilantro. Accompany with naan bread, to soak up the juices.

ghee, onion, fresh ginger, garlic, green chili peppers, cumin seeds, ground coriander, ground turmeric, garam masala, ground lamb, tomatoes, tomatoes, plain yogurt, lemon juice, frozen peas, cilantro, bread

Taken from recipes-plus.com/api/v2.0/recipes/29840 (may not work)