Keema Mattar

Course : Curry
Serves: 8
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1/2 cup ghee
3 medium onions -- finely chopped
1 piece fresh ginger root -- peeled, minced
5 clove garlic -- peeled, minced
6 whole cloves
1/2 teaspoon cinnamon
1 tablespoon powdered coriander
1 tablespoon powdered cumin
1 teaspoon turmeric
1 teaspoon salt
1/4 teaspoon red pepper
3 tablespoons tomato paste
2 tablespoons yogurt -- plain
2 pounds lamb -- ground
1 cup peas
1 cup new potatoes -- boiled and sliced

Preparation / Directions:

Heat butter or margarine in wide pot. Add onions and sauté until they brown lightly. Add spices and stir well. Add tomato paste and yogurt and cook 10 minutes. Add lamb, breaking it into fine mince with a wooden spoon. Make sure the mixture has no lumps. Bring to a boil, lower heat and cook 50 minutes. Add peas and simmer to heat through. Serve with naan or rice.

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