Herb-Crusted Keema Matar with Ginger and Garlic

Method

1. Bloom ghee in a little oil until aromatic to build the base.

2. Stir in yellow onion and cook down into a thick, fragrant paste.

3. Add the main ingredients and enough liquid to simmer gently.

4. Let the keema matar simmer until tender and the flavors meld.

5. Finish with chickpeas, check the seasoning, and serve over rice or bread.