Lamb Kheema with Green Peas and Fresh Mint
- Cook's Note: Coriander leaves are also referred to as cilantro leaves. Garam masala can be found at specialty Indian grocery stores.
To a blender, add the coriander, ginger and garlic. Blend them into a paste.
In a pan, heat the canola oil over medium heat. Add the onions and tomatoes and fry them until the onions are golden brown and the tomatoes have broken down. Add in the marinated ground lamb mixture and fry until the meat is browned.
Add in the garam masala and 1/2 cup of water and cook the lamb on medium heat for 15 minutes. Then add in the green peas and lime juice. Cover the pan and cook for another 5 minutes. If too much water evaporates while cooking, add in a little more.
Garnish with chopped mint and sliced hard-boiled eggs.