Keema Mutter (Mince and Peas)

This recipe is from Week 3 of my Indian cooking class - this can be made with or without gravy. I made mine with 1 cup of water, and by the time I got home with it (half an hour after making it), the mince was moist but not exactly gravy-like.

Ingredients:
350g lamb or beef mince
1 large onion, finely diced
1 tsp ginger, finely chopped or grated
1 tsp garlic
½ tsp tumeric
1 green chilli (optional)
1 tsp cumin seeds
4 Tbsp oil
2 tsp coriander powder
½ tsp chilli powder
3-4 tomatoes, skinned and finely chopped (or 4 Tbsp tomato puree)
100g green peas
½ tsp garam masala powder
2 eggs, hardboiled and sliced
A few coriander leaves, freshly chopped
1 tsp salt
Water as required

Method:
1. Heat oil over medium heat, add cumin seeds, let them splutter and then add onions. Fry for five minutes until the onions turn golden brown, then add ginger and garlic paste. Fry for another minute.
2. Reduce heat and add tumeric, coriander powder, salt, chilli powder and finely chopped green chilli.
3. Add tomatoes and cook for 40 seconds, and then add mince.
4. Cook for 8 minutes, stirring frequently (break lumps of mince, if any) or until oil is separated from mince.
5. Add fresh or frozen green peas, add water and simmer for 6-8 minutes on medium heat.
6. Add garam masala powder and remove from heat.
7. Transfer onto a serving dish and arrange sliced eggs on top. Garnish with green coriander leaves.

Serve with chapati or rice and potato raita.