Kima Matar, Minced Meat with Peas

This dish is great for picnics as it can be eaten just as cooled.

In a medium frying pan, heat the oil over medium heat. Add the onion to the hot oil form and stir until it turns a light brown color. Add the garlic and saute until soft, 1 minute.

Peel the ginger and grind it to a pulp. Add the mince, ginger, chilies, ground coriander, cumin and cayenne pepper. Stir the meat for 5 min, crushing the lumps. Extinguish with water (1) and bring to a boil. Cover the frying pan and simmer everything together at low temperature for half an hour.

Add the peas, fresh coriander, garam masala, juice of one lemon,

salt and water (2). Mix everything together and let it bubble up. Cover the frying pan and cook at low temperature for about 10 minutes until the peas are soft. Season to taste and perhaps add salt and juice of a lemon.

Since fat may have accumulated on the bottom of the frying pan, lift out the mince as well as the peas with a slotted spoon and bring to the table.

can be used.

Serve: Layered or possibly balloon bread, cauliflower and white radish, pickled, or possibly onion dip.

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