Ingredients

• 500 gm. lean mince lamb (or beef, lamb, pork, chicken)

• 200 gm. frozen or shelled peas

• 200 gm. onions

• 2 large cloves (10-15 gm.) garlic

• 1/2 inch (10-15 gm.) ginger

• 200 gm. Tinned or fresh tomatoes

• 3 tbsp. olive or other oil

• Whole spices*:

• 1 tsp. cumin seeds

• 1-2 bay leaves

• 1 inch cinnamon stick

• 2 large cardamoms

• 5-6 cloves

• 5-6 black peppers

• *If you do not have these whole spices, use 1 tsp. of Garam Masala instead, but garam masala should be added at the end of cooking, not beginning.

• Ground spices:

• A pinch of asafoetida or hing powder

• 1/2 tsp. turmeric powder

• 1/2 tsp. chilli powder

• 1 1/2 tsp. coriander powder

• Salt to taste, 2 tsp. approximately

• 1/2 tsp. Garam Masala. This is in addition to the amount listed above.

Instructions

1. Peel, wash and grind/grate/finely chop onion, ginger and garlic, either in a food processor or by hand.

2. If using fresh tomatoes, wash and chop into small pieces.

3. Measure whole and ground spices and keep aside.

4. Heat oil in a pan.

5. Add cumin, hing and all whole spices, wait until cumin seeds splutter/crackle. Do not let them burn.

6. Add onion, ginger, garlic mix and fry until lightly brown and shiny.

7. Add tomatoes and then ground spices, except garam masala. Fry until oil separates or the mass looks shiny.

8. Add mince meat, fry until meat is brown.

9. Add 1/2-1 cup of water, bring to boil, cover and simmer until nearly cooked (about 15-20 minutes).

10. Add peas and cook for 5 more minutes. If using fresh peas, boil or microwave cook them before.

11. Adjust salt and chillies.

12. Switch off the heat, add garam masala and chopped coriander leaves and mix.

13. Garnish with a few coriander leaves and serve hot with Chapatti and Nan.