Kheema Matar from The Food of India: A Journey for Food Lovers by Priya Wickramasinghe and Carol Sel

Ingredients

• 2 onions, roughly chopped
• 2 tablespoons thick plain yoghurt
• 3 teaspoons salt
• 2 tablespoons tomato paste (purée)
• 4 garlic cloves, roughly chopped
• ¼ teaspoon ground turmeric
• 235 g (1½ cups) fresh or frozen peas
• 1 teaspoon ground black pepper
• 5 tablespoons finely chopped coriander (cilantro)
• ¼ teaspoon garam masala
• 2 tablespoons ground cumin
• 2 tablespoons ground coriander
• ½ teaspoon chilli powder
• 5 cm (2 inch) piece of ginger, roughly chopped
• 4 green chillies
• 170 ml (⅔ cup) oil
• 2 Indian bay leaves (cassia leaves)
• 500 g (1 lb 2 oz) minced (ground) lamb
• pinch of asafoetida