Keema Matar

Heat the ghee in a heavy-based pan and add the cumin seeds, cloves, cinnamon, peppercorn, cardamom and bay leaf.

When the seeds start to splutter, add the ginger-garlic paste and onions, and stir-fry till the fat separates.

Add the tomatoes, salt, coriander powder, turmeric and chilli powder. Continue to stir-fry till fat separates.

Add mince and the peas. Mix and cook well.

Serve hot, garnished with chopped coriander leaves