Keema Matar with Roti

Read it through once before you start the pan.

1. 1Step 1. Mix the 200 g of whole wheat flour with 120 ml of the water in a bowl until a soft dough forms.
2. 2Step 2. Knead the dough for 4 minutes until smooth.
3. 3Step 3. Cover the dough and let it rest while you start the keema.
4. 4Step 4. Heat the vegetable oil in a wide, heavy skillet over medium-high heat.
5. 5Step 5. Add the yellow onions and fry for 8 minutes until deep golden brown.
6. 6Step 6. Add the garlic and ginger root and fry for 2 minutes until fragrant.
7. 7Step 7. Add the ground lamb and fry for 6 minutes, breaking up clumps with a wooden spoon, until browned all over.
8. 8Step 8. Stir in the cumin powder, garam masala, turmeric, red chili powder and salt for 1 minute.
9. 9Step 9. Add the tomatoes and the remaining 150 ml of the water and bring to a simmer.
10. 10Step 10. Reduce the heat to low, cover and cook for 15 minutes.
11. 11Step 11. Divide the rested dough into 8 balls and roll each into a thin 15 cm round on a surface dusted with the whole wheat flour for dusting.
12. 12Step 12. Uncover the keema, raise the heat to medium and stir in the green peas. Cook for 10 minutes, stirring often, until the liquid cooks off and the fat separates.
13. 13Step 13. Take the keema off the heat, covered. Cook the rounds one at a time in a dry skillet over high heat, 1 minute per side, until puffed and lightly charred.
14. 14Step 14. Stir the coriander leaf through the keema and serve with the rotis.