Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   6      tablespoons   oil
   1      teaspoon      cumin seeds
   2                    red chiles
 450      grams         lean lamb or beef -- minced
   1      large         onion -- chopped fine
   2 1/2  cm            ginger -- grated fine
   4      cloves        garlic,  crushed
     1/2  teaspoon      turmeric powder
   2      teaspoons     coriander powder
   1 1/2  teaspoons     cumin powder
     1/2  teaspoon      chile powder
   1      small   tin   tomatoes or 3-4  fresh
                        -- tomatoes, skinned, chopped
   1      teaspoon      salt or to taste
   1      tablespoon    curd
 175      milliliters   warm water
   1                    potato -- peeled and cubed
 100      grams         shelled fresh or frozen green peas
   1      tablespoon    almonds -- ground to a paste
     1/2  teaspoon      garam masala powder
   2                    eggs -- hard-boiled and
                        sliced
  25      grams         coriander leaves -- chopped

Preparation:

HEAT one tbsp oil over medium heat and season with cumin seeds. Add the red chiles and then the mince. Stir and cook until the mince is evenly browned. Heat the remaining oil over medium heat and add the onions. Stir-fry until the onions are soft. Add the ginger and garlic and stir-fry for a further two to three minutes. Stir in the turmeric powder and then the coriander powder, cumin powder and chile powder. Add the tomatoes along with all the juice, and sauté for four minutes. Add the mince and cook for eight minutes, stirring frequently. Add the salt and water and stir in the curd. Add potato cubes, if using them. Cover the pan and simmer for 20 minutes. Add the frozen peas and simmer for a further 10 minutes. If using fresh peas, boil until tender before adding to the mince. Stir in the ground almonds and simmer for two minutes. Remove from heat and stir in the garam masala powder. Transfer onto a serving dish and arrange the sliced eggs on top. Garnish with the coriander leaves. Serve with chapattis, parathas and / or fried brown rice and potato raita.