Ingredients.

1 tablespoon vegetable oil
1 teaspoon black mustard seeds or yellow mustard seeds
1/4 teaspoon cinnamon
1 cup red onions, chopped
5 cloves garlic, finely chopped
1-2 Serrano chili, finely chopped
2 dried bay leaves
1 lb ground lamb (or substitute another ground meat - chicken, turkey, or beef)
1 cup frozen peas
1 can rotel tomatoes and green chilies, as spicy as you wish
1 teaspoon salt
1 1/2 teaspoons good quality garam masala (or more)
1/2 cup yogurt chopped fresh cilantro (optional)


Directions.

1. Heat the mustard seeds in the oil over medium heat.
2. They will begin to pop, so keep the pan covered until they stop.
3. Now saute the onion, garlic, chilies, bay leaves, and cinnamon until onion is soft.
4. Brown the lamb in a separate pan.
5. Drain the fat and then add the meat to the onions.
6. If you are using a leaner meat, you can just brown it in the original pan.
7. Add the peas and cook about 5 minutes.
8. Add the tomatoes, salt, garam masaala, and yogurt.
9. Allow the yogurt to become fully warm, then remove pan from heat.
10. Top with cilantro.