Ingredients
- 4 large garlic cloves, roughly chopped
- 1 two-inch piece of ginger, roughly chopped
- 10 mint leaves, roughly chopped
- 1/4 c. cilantro, roughly chopped
- 6 Thai chilis, roughly chopped
- 1/2 large red onion, chopped
- 1/4 t. red chili powder
- 1/4 t. turmeric
- 1 t. meat masala (chicken masala)
- 1 t. Sunday Special masala
- 3 T. tomato sauce (or ketchup, or 1 T. tomato paste + extra water while cooking)
- 1.5 lb. ground goat, ground lamb, or ground beef
- 1 t. salt, divided
- 1 t. garam masala
- 1 c. peas (frozen is okay)
Instructions
Put the first five ingredients (garlic, ginger, mint, cilantro, chilies) into a small blender and liquify. Add just enough water to keep it moist but not too much. This is ginger-garlic paste. Set aside.
Fry the onion in oil until translucent. Add two big spoonfuls of the ginger-garlic paste. (If more is left over, put it in a small jar and store it in the fridge for short-term, or freezer for long-term, future use.)
After frying for about a minute, add next five ingredients (red chili powder, meat masala, Sunday Special masala, tomato sauce) and continue frying. Take care not to let the powders burn. If it seems dry, add a few tablespoons water.
Add the ground meat and mix everything together. When the meat is browned, add 1/2 t. salt, garam masala, and peas. Cover and continue cooking until the meat is done. Add the remaining 1/2 t. salt, or to taste. You should taste it at this point to gauge the spice level. If you need it spicier, add another 1/4 t. red chili powder. If you need it less spicy, you don't deserve this dish.
