Keema Matar (Ground Meat with Peas)

(adapted from "Classic Indian Cooking" by Julie Sahni)

A savory and fragrant ground meat and pea dish. Serve over rice. Even better the next day.

4 tablespoons vegetable oil

2 cups finely chopped onions

2 teaspoons minced garlic

1 tablespoon minced ginger

1 teaspoon ground cumin (toasted)

2 teaspoons ground coriander

1 teaspoon turmeric

1/4 teaspoon red pepper

2 bay leaves

2 lbs ground meat (e.g. lean beef)

1 t salt

2 cups chopped tomatoes

3 T cashew butter (made from 4T ground roast pieces and 1 1/2 T walnut or light vegetable oil)

2 cups peas

1 c hot water

Instructions:

To make cashew butter, process cashews in food processor: pulverize with pulse for about 1 minute, continue for 3 more minutes, scraping down every 30 seconds or until it achieves a fudge-like paste consistency. Add nut oil and process for 30 seconds.

Brown-fry onions in oil on medium-high heat until caramel brown and
shrivelled (~25 min). During last two minutes of brown-frying add garlic and ginger. Add spices, bring to heat.

Add meat, cook and crumble until pink is lost. Add salt, tomatoes, cashew butter, peas, and water - bring to boil. Simmer until the sauce is thickened (about 45 minutes, stir to keep from
sticking/burning). Check for salt and add garnish (garam masala and/or raw chopped vegetables) to taste.

Submitted by Bill McGonigle
http://mcgonigle.us/bill/blog

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