Keema matar (ground beef with peas)

Cut the onion and two green chilies as small as possible so they melt away as they cook.

Grate the ginger and garlic on a box grater and mix together into a paste.

Grate two Roma tomatoes.

Mix some water into the ground beef in a bowl so it cooks smooth without large clumps.

Grind the mustard seeds, cumin seeds and ten black peppercorns together in a mortar and pestle.

Heat a wok or large pan over medium with a drizzle of neutral oil to cover the bottom; add the ground spice mix, two whole cloves, the cinnamon stick and the bay leaf and toast 10 to 20 seconds without burning.

Add the onion, ginger garlic paste, chilies and a sprinkle of salt; saute until fragrant, about six to eight minutes.

Add the turmeric, hot chili powder and grated tomato and cook about five minutes, until a sauce forms and darkens a bit.

Add the ground beef with water and another sprinkle of salt; cook, stirring occasionally, about five to 10 minutes until cooked through.

Stir in about 200 grams of frozen peas until cooked through.

Turn off the heat, add a spritz of lemon juice and a sprinkle of garam masala; taste and add salt as needed.

Serve with steamed basmati rice, garnished with torn cilantro leaves, with pickled onions on the rice if liked.