Servings: 4 to 6

4 Tb vegetable oil 4 Tb vegetable oil
1 medium onion, peeled and finely chopped 1 medium onion, peeled and finely chopped
6-7 medium cloves garlic, peeled and minced 6 to 7 medium cloves garlic, peeled and minced
1½ lb ground lamb (ground beef may be substituted) 1½ lb ground lamb (ground beef may be substituted)
1in cube fresh ginger, peeled and grated to a pulp 1in cube fresh ginger, peeled and grated to a pulp
1-2 fresh, hot green chilies, minced 1 to 2 fresh, hot green chilies, minced
1 tsp ground cumin 1 tsp ground cumin
⅛-¼ tsp cayenne pepper ⅛ to ¼ tsp cayenne pepper
1¼c water 1¼c water
1½c frozen peas 1½c frozen peas
4-6 heaped Tb chopped, fresh coriander 4 to 6 heaped Tb chopped, fresh coriander
About 1¼ tsp salt About 1¼ tsp salt
1 tsp garam masala 1 tsp garam masala
About 1½ Tb lemon juice About 1½ Tb lemon juice

Heat the oil in a wide, medium-sized pan over medium heat. When hot, put in the onion. Stir and fry until lightly browned. Add the garlic, and stir and fry for another minute. Put in the meat, ginger, green chilies, ground coriander seeds, cumin and cayenne. Stir and fry the meat for 5 minutes, breaking up lumps as you do so. Add ¾ cup of the water and bring to a boil. Cover, turn heat to low and simmer for 30 minutes.
Add the peas, fresh coriander, salt, garam masala, lemon juice, and the remaining water. Mix and bring to a simmer. Cover and cook on low another 10 minutes or until peas are tender. Tease seasonings and adjust balance of salt and lemon juice if you need to.
A lot of fat might have collected at the bottom of your pan. Whenever you get ready to serve, lift the meat and peas out of the fat with a slotted spoon. Do not serve the fat.