Preparation / Directions:
Puree the onion, ginger, garlic and water in a blender Heat oil on high heat in a pan, add cumin seeds and puree and fry for until the puree acquires golden color. Stir to prevent burning. Add the ground meat and fry well breaking up lumps for about 5 minutes. Reduce heat to medium, add the grounded cumin, cayenne pepper, coriander, turmeric, peas, salt and fry for 2-3 minutes. Now add the eggs, cream, cardamom, cinnamon, water and cook on medium heat for about 20 minutes by covering the pan. Sprinkle fresh coriander on top and serve.