Kheema Matar (Beef and Pea Curry)

Melt ghee in a large skillet over medium-high heat. Add cumin seeds; stir until fragrant and starting to crackle about 1 minute. Stir in onion jalapeno pepper curry garlic ginger and bay leaves. Cook stirring occasionally until onion starts to soften about 5 minutes.

Pour tomatoes into the skillet; stir to combine about 2 minutes. Add chili powder cumin coriander turmeric and salt; stir thoroughly. Add beef; cook stirring with a wooden spoon to break up the meat until no longer pink about 5 minutes.

Reduce heat to low cover and simmer until flavors combine about 15 minutes. Add frozen peas cover and simmer until heated through about 10 minutes. For a thicker consistency increase heat to medium and simmer curry uncovered until sauce reduces about 5 minutes.