Singharas from The Food of India: A Journey for Food Lovers by Priya Wickramasinghe and Carol Selva

Ingredients

• 150 g (1 cup) peas
• 1 teaspoon garam masala
• 5 cm (2 inch) piece of ginger, grated
• 500 g (1 lb 2 oz) minced (ground) lamb
• 4 garlic cloves, crushed
• 1 teaspoon ground turmeric
• 1 large onion, finely chopped
• 3-4 curry leaves
• oil for deep-frying
• 250 g (2 cups) maida or plain (all-purpose) flour
• 3 green chillies, chopped
• 1 cardamom pod
• 6 cloves
• 2 cinnamon sticks
• 2 tablespoons ghee or oil
• 4 ripe tomatoes
• 2 tablespoons ghee