Keema Matar

1. Peel and slice 4 medium sized onions.
2. Heat 150 ml of oil in a saucepan.
3. Add all the whole spices once the oil is hot: 4 bay leaves, 4 cardamom pods, 3 to 4 cinnamon sticks, and 2-star anise petals.
4. As the spices release their aromas in full, add the sliced onions, 2 teaspoons of minced garlic, 2 teaspoons of minced ginger, and 1.5 - 2 teaspoons of salt.
5. Mix all the ingredients well, cover the saucepan and leave to cook over a low flame for about 8 - 10 minutes.
6. The onions turn translucent and golden in color.
7. Add the mutton mince.
8. While stirring continuously cook the mince over high
9. When the Mince looks brown, cover the saucepan and allow it to cook for 5 - 8 minutes.
10. Add turmeric powder, chili powder, coriander powder, cumin powder, mixed curry powder, and dried fenugreek leaves.
11. Mix the spices and fry for 8 - 10 minutes at a medium temperature to help the spices release their aroma.
12. Add water for the final boil.
13. Bring the curry to a boil and add peas just as the curry reaches a boiling point.
14. Let the curry to boil for 8 - 10 minutes at a high temperature then simmer gently for 5 more minutes.
15. Your keema matar is done when the peas are cooked,and the gravy has thickened a little.
16. A garnish with coriander leaves will make the curry more appealing, or you may leave it plain.

Trivia:

The pea on average weighs between 0.1 - 0.3 grams.