Minced Meat with Peas from Madhur Jaffrey's Indian Cookery by Madhur Jaffrey

Ingredients

• 4 tablespoons vegetable oil
• 75 g/3 oz onion, peeled and finely chopped
• 6–7 medium-sized garlic cloves, peeled and finely chopped
• 700 g/1 lb 9 oz minced lamb, or minced beef may be substituted
• about 1½ tablespoons lemon juice, or to taste
• 1 teaspoon Garam masala
• about 1¼ teaspoons salt, or to taste
• 4–6 heaped tablespoons chopped fresh green coriander
• 175–200 g/6–7 oz shelled peas, fresh or frozen and defrosted
• 275 ml/9½ fl oz water
• ⅛–¼ teaspoon cayenne pepper
• 1 teaspoon ground cumin seeds
• 1 teaspoon ground coriander seeds
• 1–2 fresh, hot green chillies, very finely chopped
• 2 1/2 cm/1 inch cube of fresh ginger, peeled and grated to a pulp