Lamb Keema with Peas

Instructions

1. 1

   Cook basmati rice according to the package.

2. 2

   Brown lamb in a large skillet over medium-high 6-7 minutes. Spoon off most of the fat, then add diced onion and cook 5 minutes.

3. 3

   Stir in garlic, grated ginger, garam masala, cumin and 1 tsp salt for 1 minute until fragrant.

4. 4

   Add tomatoes, simmer 8 minutes until thick, then stir in peas and cook 3 minutes more.

5. 5

   Serve over rice with a spoonful of yogurt and chopped cilantro. It's mild enough for kids; add chili flakes to adult plates.