Keema Matar

1 kg mutton mince
150 ml rice bran oil
4 onions
4 bay leaves
4 cardamom pods
3-4 cinnamon sticks
2 star anise petals
2 tsp ginger, minced
2 tsp garlic, minced
2 tsp SIDS SALT & PEPPER
1 tsp turmeric powder
1½ tsp chilli powder
1 tsp coriander powder
1½ tsp cumin powder
2 tsp curry powder
1 tbsp dried fenugreek leaves
500 ml of water (for the final boil)
1 cup of frozen peas

Peel & slice 4 medium sized onions.
In a saucepan, heat oil then add all the whole spices - bay leaves, cardamom pods, cinnamon sticks and star anise petals.
Once the spices have released their aromas, add the sliced onions, garlic, ginger and SIDS SALT & PEPPER.
Give all the ingredients a good mix, cover the saucepan and leave to cook over a low - medium heat for about 8-10 minutes, until the onions become translucent and golden in colour. Add the mince and cook over a high heat, stirring continuously to prevent clumps forming.
Once the mince looks brown all over, cover the saucepan again and let it cook for 5-8 minutes.
The mince may look dry at this stage but that's fine as we are going to be adding ground spices and don't want too much liquid in the pan, to allow the spices to fry properly.
Add turmeric powder, chilli powder, coriander powder, cumin powder curry powder and dried fenugreek leaves.
Mix the spices and allow to fry for a 8-10 minutes over a medium flame. This will not only help the spices to release their taste/aroma, it will also help any large bits of onion to break down further.
After this time is up, add water for the final boil.
Bring the curry to a boil and add frozen peas just as the curry reaches boiling point.
Allow the curry to boil for 8-10 minutes over a high heat, then simmer gently for 5 more minutes. The Keema Matar is done when the peas are cooked and the gravy has thickened a little.
Garnish the curry with coriander leaves or leave it plain.
Make some chapattis or naans to go with it.