Ingredients:

4 table spoons vegetable
oil
75g (3oz) onions, peeled and finely chopped
67 medium sized cloves garlic, peeled and finely chopped
750g (1 1/2 lb) minced lamb (minced beef may be substituted)
2.5cm (1 inch) cube fresh ginger, peeled and grated to a pulp
12 fresh, hot green chillies, minced

1 teaspoon ground coriander
1 teaspoon ground cumin
1/81/4 teaspoon cayenne pepper
300ml (10 fl oz) water
175200g (67oz) shelled peas
46 heaped tablespoons chopped, fresh green coriander
about 1 1/4 teaspoon salt
1 teaspoon garam masala
about 11/2 tablespoons lemon juice

Preparation:

Put the oil in a wide medium sized pan and set over medium high heat. When hot, put in the onions. stir and fry them until they are lightly browned. Add the garlic. stir and fry for another minute. Now put in the mince, ginger green chillies, coriander, cumin and cayenne. stir and fry the meat for 5 minutes, breaking up lumps as you do so.Add 175ml (6 fl oz) 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 125ml (4 fl oz) water. mix and bring to a simmer. cover and cook on low heat another 10 minutes or until the peas are tender. Taste seasonings and adjust the balance of the 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 mince and peas out of the fat with a slotted spoon. do not serve the fat.

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