Ground Lamb and Peas in Yogurt

• 2 tsp garam masala
• 2 tsp turmeric
• 1 tsp coriander 1/2 ts[p cumin
• 1/2 tsp chili powder
• 1 bay leaf
• 1 medium onion, chopped
• 1 T ghee or oil
• salt and pepper to taste
• 2 T tomato paste
• 1 1/2 lb. ground lamb
• 3 medium plum tomatoes, cored and chopped
• 1 cup whole-milk yogurt
• 1 1/2 c. frozen peas, thawed
• 1/2 c. roughly chopped cilantro

Put ginger-garlic paste, all spices except bay leaf, and 1/2 c. water in a blender and puree to a wet paste. Set aside. Over medium-high heat, melt ghee and add onion, salt and pepper; cook until caramelized, 3-4 minutes. Add lamb and bay leaf;cook, stirring and breaking the lamb up into small pieces, until browned and cooked through, about 5 minutes. Add tomatoes and cook, stirring occasionally, until softened, about 3 minutes or more. Remove the skillet from heat and stir in yogurt, peas, and cilantro. Adjust spices if necessary and serve with rice or flat-bread.