Matar Keema (Ground Meat And Peas)

• 3 tablespoons oil
• 1 cup onions, chopped
• 6 cloves garlic, chopped
• 3 tablespoons ginger, minced
• 2 bay leaves
• 6 cloves
• cinnamon stick 2-3 inches long, broken into pieces
• 1 tablespoon coriander
• 1 tablespoon cumin
• 1 tablespoon turmeric
• 2 teaspoons salt
• 2 tablespoons yogurt and 2 tablespoons water, mixed well
• 1 large tomato, peeled and chopped
• 1 pound minced meat
• 1/4 cup water
• 1-1/2 cup frozen peas
• 2 tablespoons lemon juice
• black pepper
• onions for garnish*

1. In a heavy frying pan, heat the oil, and add onions, ginger, and garlic. Cook until golden. Next, add the spices and stir-fry an additional 1-2 minutes. Slowly add yogurt, cook 1-2 minutes. Add tomatoes and fry until the tomatoes have formed into a paste.
2. Raise heat and add meat; fry, making sure that it does not form into lumps. Add water; let meat simmer 45 minutes, covered. Occasionally stir mixture. Add peas and cook 3-4 minutes.
3. To serve, garnish with onions.
4. *Sliver 1 onion and soak in 2 cups water and 2 teaspoons salt for 1-2 hours. Drain well and combine with 2 tablespoons lemon juice and sprinkle with black pepper.

oil, onions, garlic, ginger, bay leaves, cloves, cinnamon, coriander, cumin, turmeric, salt, yogurt, tomato, meat, water, frozen peas, lemon juice, black pepper, onions

Taken from www.epicurious.com/recipes/member/views/matar-keema-ground-meat-and-peas-52111671 (may not work)