Instructions

• Put 1 onion, 10 g (2 cm) piece ginger and ½ green chilli into a food processor and blend to a paste. If you don't have a processor, finely chop and mash together.
• Heat 2 tbsp olive oil in a large pan or wok over medium heat.
• Add the onion–ginger–chilli paste to the pan and sauté for 1 minute.
• Add 2 cloves crushed garlic and sauté until fragrant, about 30 seconds.
• Add 500 g lamb mince to the pan. Use a wooden spoon to break up the meat and cook, stirring occasionally, until browned and no longer pink (about 5–7 minutes).
• Sprinkle in 2 tsp garam masala and stir for 1–2 minutes to coat the meat and release the spice aroma.
• Add 1 chopped tomato and cook for 1 minute, then stir in 2 tbsp plain yogurt until evenly combined.
• Season with a pinch of salt and ½ tsp ground black pepper, add 3 tbsp water, and let the mixture simmer for 5 minutes.
• Stir in 50 g green peas (fresh or frozen), reduce the heat to low, and cook uncovered for 10 minutes, until the peas are heated through and the sauce is slightly reduced.
• Taste and adjust seasoning if needed, then sprinkle 1 tsp fresh coriander over the keema to garnish and serve.