1. Add ghee or oil to pan. Add cumin seeds and allow to sizzle (2 min)
2. Saute finely chopped onion in oil until soft and golden (5-7 mins)
3. Add 75g of MM and 50ml of water to loosen the MM. Cook until water evaporates (3-4 mins)
4. Add chopped tomatoes and simmer until thickens, colour darkens, moisture evaporates and oil is visible around the edges (5-7 mins)
5. Add mince, breakdown lumbs and cook until moisture evaporates. Cook on a high heat until the mince starts to stick a little to the pan. Add peas and 200 ml of water and simmer to a low to medium heat (10 -15 mins)
6. Add chopped coriander and serve with naan, chapati or rice
