1 chopped med. onion
2 minced cloves of garlic
3 tbsp. curry powder
2 tbsp. chopped fresh coriander (or parsley)
1 lb. ground lamb (or beef)
6 to 8 ripe plum tomatoes (or canned)
10 oz. frozen peas
3 tbsp. peanut, corn oil, butter (or combination)
1 1/4 tsp. salt

Saute curry powder in oil over medium heat for 2 to 3 minutes. Add onions and brown. Add garlic and coriander and stir. Add meat and brown. Add salt and tomatoes, if using fresh tomatoes first peel, seed, and slice and cover. Cook over low heat for about 20 to 25 minutes. Add peas, mix in, cover again, and cook for about 5 minutes until peas are done.

Do not use a black cast iron skillet, the curry powder will get in the pores. Frozen peas work better (and are easier) than fresh.