Step 1

In a large heavy-based saucepan, heat oil over medium; cook onion, ginger, garlic and two-thirds of the chilli, stirring, until onion softens. Add spices; cook, stirring, until fragrant. Add mince, cook, stirring, until browned.

Step 2

Add tomatoes; cook uncovered, stirring occasionally, about 20 minutes or until mince is cooked through and mixture has thickened. Season with salt.

Step 3

Stir in remaining chilli and peas; cook, uncovered, until peas are tender. Stir through juice and yoghurt.

Step 4

Serve with chapatti, fresh mint sprigs and raita, if desired.