Madhur Jaffrey's Ground Meat with Peas

Heat the oil in a wide, medium-sized pan over medium heat. When hot, put in the onion. Stir and fry until lightly browned. Add the garlic, and stir and fry for another minute. Put in the meat, ginger, green chilies, ground coriander seeds, cumin and cayenne. Stir and fry the meat for 5 minutes, breaking up lumps as you do so. Add ¾ cup of the water and bring to a boil. Cover, turn heat to low and simmer for 30 minutes. Add the peas, fresh coriander, salt, garam masala, lemon juice, and the remaining water. Mix and bring to a simmer. Cover and cook on low another 10 minutes or until peas are tender. Tease seasonings and adjust balance of salt and lemon juice if you need to. A lot of fat might have collected at the bottom of your pan. Whenever you get ready to serve, lift the meat and peas out of the fat with a slotted spoon. Do not serve the fat.