Keema Matar

Minced mutton with green peas — finely minced goat cooked in a dry, fragrant onion-tomato-ginger-garlic masala with whole spices, garam masala, and a lot of whole coriander, then finished with fresh green peas. The keema should be moist but not swimming in gravy — the fat from the mince binds the spices into a crumbly, intensely flavoured mass. Eaten with paratha or puri for Sunday breakfast, or with roti at dinner. An Old Delhi and Mughlai restaurant staple.