Peter’s Kheema Mattar
 A combination of recipes from Oriental Cooking ã1993 Coombe Books and Madhur Jaffrey’s Indian Cookery ã1982 Madhur Jaffrey / BBC Books 
Ingredienser:
2 tablespoons of sunflower or groundnut oil
1 teaspoon whole cumin seeds
2 dried red chillies (left whole)
1 large onion – finely chopped
4 cloves Garlic – crushed or finely chopped
500g minced lamb (beef can be substituted)
2.5cm cube of ginger root – grated or finely chopped
2 fresh hot green chillies – finely chopped
1 teaspoon ground coriander seeds
1 teaspoon ground cumin seeds
¼-teaspoon cayenne
172 teaspoon of urmeric
1 teaspoon salt 
1 tablespoon natural yoghurt (preferably Greek)
400g can of chopped tomatoes
180 ml warm water
1 tablespoon lemon juice
120g frozen peas
1 tablespoon ground almonds
1 teaspoon Garam Masala
4 hard boiled eggs
4 tablespoons chopped coriander leaf
 
To cook:                                                                  Serves 4 (with luck!)      
 Heat 2 tablespoons of Oil in a Wok or medium/large heavy bottomed pan
 Add whole cumin seeds and wait for them to start popping
Add dried chillies, onion and garlic and cook until the onion has softened  and started  to brown
Add the mince, ginger, green chillies, ground coriander, ground cumin, cayenne and turmeric. Break up the mince and brown thoroughly.(c. 5  minutes)
Add the frozen peas and lemon juice – continue to simmer for 10 minutes
Stir in the ground almonds and cook uncovered for 2-3 minutes
Remove from the heat and stir in the Garam Masala
Remove the dried chillies before serving to avoid surprises!

Serve topped with one boiled egg per person (halved) and garnish with the fresh coriander leaf 

Great to freeze if you have any left!
 Eat with Naan Bread