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1
Melt ghee or oil/fat of choice in a large skillet with a lid on medium-high heat.
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2
Add cumin seeds, stirring until they become fragrant and start to crackle (less than a minute).
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3
Stir in onion, pepper, garlic, ginger, bay leaves and curry powder.
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4
Stir and cook 5 minutes or until onions start to soften but arent translucent.
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5
Add tomatoes, stir and cook for 2 minutes.
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6
Add coriander, chili powder, cumin, turmeric and salt.
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7
Stir thoroughly.
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8
Add beef or lamb, stirring with a wooden spoon to break up the meat and cook until no longer pink.
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9
Reduce the heat to low, cover and simmer for 15 minutes.
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10
Add frozen peas, cover and simmer another 10 minutes until peas are hot.
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11
If too much liquid remains, increase the heat slightly and let the dish cook until the liquid reduces.
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12
Serve warm with rice or a side of naan.
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13
Recipe adapted from The Curry Cookbook by Parragon Books.
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Note: Ghee is a clarified (milk proteins removed), unsalted butter commonly used in Asian cooking.
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15
You can find it in most large grocery store chains (even some WalMarts) in the Asian section or you can purchase it online with a quick Google search.
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16
I recommend using it over any other fat/oil for these types of dishes.
