Spicy minced meat with peas and ginger

Ingredients for 2 servings:

• 500 g minced meat, half and half
• 2 onions
• 4 garlic cloves
• 5 carnations
• 2 bay leaves
• 2 tsp coriander, ground
• 1 tsp turmeric
• 4 tbsp oil
• 200 g tomato puree
• 200 g peas, frozen
• 2 tsp salt
• 50 g fresh ginger
• 2 stalks of coriander
• 1 tsp spice mix (garam masala)

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Keema Matar

Finely chop the onions, garlic, and ginger. Finely chop the coriander leaves. Heat the oil in a wok and fry the cloves and bay leaves for about 1/2 minute. Add the onions and garlic and fry for 3 minutes. Add the minced meat and fry until crumbly, stirring occasionally. Add the coriander, turmeric, tomato puree, peas, and salt. Simmer for about 10 minutes over medium heat, stirring occasionally. Add the ginger 5 minutes before the end of cooking. Finally, sprinkle the garam masala and coriander leaves over the finished dish and mix in. Serve with basmati rice, yogurt chutney (see my profile), or naan bread.