2 tablespoons cooking oil
1 large onion, chopped
3 Cloves Garlic, minced
1 tablespoon chopped fresh Ginger
1 1/2 pounds ground beef
2 1/2 teaspoons ground coriander
2 1/2 teaspoons ground Cumin
1/4 teaspoon fresh-ground black Pepper
1/2 teaspoon turmeric
1/8 teaspoon Cinnamon
1 1/2 teaspoons Salt
1 pound boiling Potatoes, peeled and cut into 1/2-inch pieces
1 cup plain Yogurt
3/4 cup whole Milk
3/4 cup frozen petite peas
1 1/2 teaspoons lemon juice
1/2 cup chopped cilantro
1. In a large deep frying pan, heat the oil over moderate heat. Add the onion and cook until starting to soften, about 3 minutes. Stir in the Garlic and Ginger and cook 1 minute longer. Add the beef and cook until no longer pink, about 3 minutes. Drain off any fat.
2. Add the coriander, Cumin, Pepper, turmeric, Cinnamon, and 1 teaspoon of the Salt to the pan. Cook, stirring, for 1 minute. Stir in the Potatoes, Yogurt, and milk. Bring just to a boil. Cover the pan. Reduce the heat and simmer for 20 minutes. Uncover the pan and simmer for 5 minutes longer.
3. Stir in the peas and the remaining 1/2 teaspoon salt. Simmer until the peas are just done, about 2 minutes. Stir in the lemon juice and the cilantro.