Recipe - Keema Mattar

One half cup Ghi
3 md Onions, finely chopped
1 1" thick piece of ginger
peeled & minced
5 Garlic clove; peeled/minced
6 Whole cloves
One half teaspoon Cinnamon
1 tablespoon Powdered coriander
1 tablespoon Powdered cumin
1 teaspoon Turmeric
1 teaspoon Salt
One fourth teaspoon Red pepper
3 tablespoon Tomato paste
2 tablespoon Yogurt, plain
2 pound Lamb, ground
1 cup Peas

Heat butter or margarine in wide pot. Add onions and
saute 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. Yield: 8 servings as part of a large meal.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini