Keema Matar

• 1 pound ground lamb
• 1 teaspoon vegetable oil
• 1 small onion, chopped
• 1 clove garlic, pressed
• 1 (6 ounce) can tomato paste
• 3 tablespoons mild curry paste
• 1 1/2 cups water
• 1 cup fresh or frozen peas, thawed
• 3 sprigs cilantro, for garnish

1. Heat a skillet over medium-high heat. Stir in the ground lamb, and cook until browned and crumbly, about 5 minutes. Drain off excess grease, and set meat aside. Heat vegetable oil in the same skillet, and stir in onion; cook and stir until the onion begins to brown, about 3 minutes. Stir in garlic, and continue cooking 1 minute more.
2. Stir the cooked lamb back into the skillet along with the tomato paste, curry paste, and water. Bring to a boil, then reduce heat to medium-low, cover, and simmer 15 minutes. Stir in peas, cover, and simmer 5 minutes more. Pour into a serving dish and garnish with cilantro.

ground lamb, vegetable oil, onion, clove garlic, tomato paste, curry paste, water, frozen peas, cilantro

Taken from www.allrecipes.com/recipe/148938/keema-matar/ (may not work)