Keema Curry

Finely chop the onion, finely chop the garlic, grate the ginger on a fine grater, and dice the tomatoes.

In a wide skillet, heat the oil over medium heat, add the cumin seeds and toast for 30 seconds until fragrant.

Add the onion and cook for 7-8 minutes, stirring often, until golden brown.

Add the garlic and ginger, and cook for another 1 minute until the raw smell is gone.

Add the ground meat, breaking up any lumps with a spatula, and cook for 5-7 minutes over medium heat until no longer pink.

Add the tomatoes, turmeric, ground coriander, ground chili pepper and salt. Cook for 5-6 minutes, mashing the tomatoes with a spatula, until the mixture thickens and the oil starts to separate at the edges.

Pour in hot water, cover with a lid and simmer over low heat for 15 minutes, stirring occasionally, until the meat is tender.

Add the green peas, cover with a lid and cook for another 5 minutes until the peas are tender.

Season with garam masala and black pepper, and cook uncovered for 2-3 minutes to let the excess liquid evaporate. Adjust the salt to taste, sprinkle with fresh cilantro and serve hot with basmati rice or naan.