Keema Bhutuwa

Total Time: 1 hr Preparation Time: 30 mins Cook Time: 30 mins

Ingredients

• Servings: 3
• 2 lbs ground lamb (chicken or lamb can also be used)
• 1 cup green peas
• 1 cup spring onion, cut into 1/2-inch length
• 1 cup chopped onion
• 1 cup chopped tomato
• 5 garlic cloves, minced
• 1 inch gingerroot, minced
• 3 dried red hot chili peppers
• 1 teaspoon fenugreek seeds
• 1 teaspoon hot chili powder
• 1 teaspoon turmeric
• 1 tablespoon cumin powder
• 4 tablespoons cooking oil, for stir-frying
• 1 cup broth or 1 cup water
• 1 tablespoon fresh cilantro, finely mined
• salt and pepper

Recipe

• 1 in a non-stick pan, heat four tablespoons of oil.
• 2 add fenugreek seeds and red chilies and fry till dark.
• 3 add turmeric, garlic, ginger, cumin and chili powder; fry for another 30 sec.
• 4 add chopped onions and stir fry until light brown.
• 5 put chopped tomatoes and cook for about five minutes.
• 6 add ground meat to the pan; stir to break up into lumps.
• 7 salt and pepper the meat mixture.
• 8 set heat to medium and continue to stir fry the meat until cooked.
• 9 it may require some broth or water to moisten, if it starts to burn.
• 10 add green peas and spring onion; stir for another two minutes.
• 11 adjust seasoning with salt and pepper; garnish with fresh cilantro.
• 12 drain excess oil, if necessary.
• 13 serve with stir-fried vegetables and rice, or roti (flat bread).