4 tbs oil

75g onions, peeled and finely chopped

6-7 medium sized cloves garlic, peeled and finely chopped

750g minced lamb

2.5cm cube fresh ginger, peeled and grated to a pulp

1-2 fresh, hot green chillies, minced

1 tsp ground coriander

1 tsp ground cumin

1/4 tsp cayenne pepper

300ml water

200g peas

4-6 heaped tablespoons chopped, fresh green corianer

1 1/4 tsp salt

1 tsp garam masala

1 1/2 tbs lemon juice

Put oil in wide, medium sized pan and set over medium-high heat. When hot, put in oninons. 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 mins. breaking up lumps as you do so. Add 175ml of the water and bring to a boil. Cover, turn heat to low, and simmer for 30 mins. 

Add the peas, fresh coriander, salt, garam masala, lemon juice and the remaining 125ml 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 salt and lemon juice if you need to.

A lot of fat may 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.