Keema Matar

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Step 1

1. Combine the meat and water in a bowl and squeeze with your fingers to make a kinda loose meat sludge. Wash your hands and set the meat aside.

Step 2

2. Heat butter in a wok or Dutch oven until melted. Add the onion, cinnamon stick, star anise pod, and bay leaves and cook over medium-high heat, stirring, until onion is deeply browned, about 10 minutes. Add garlic, ginger, and minced hot pepper and cook, stirring, until fragrant, about 1 minute. Add the ground spices and cook, stirring, until fragrant, about 30 seconds.

Step 3

3. Hold the cut-side of one tomato half against the large holes of a box grater with the open palm of your hand against its skin. Grate the tomato directly into the wok, leaving the skin behind. Stir the wok, then add the meat/water mixture and stir again.

Step 4

4. Cook, covered, until the sauce has reduced to a rich gravy, about 12 minutes. Stir in peas and cook for a minute longer, then stir in the cilantro. Serve.

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