Matar Keema

Heat the oil in a large saucepan and fry the onion for 5 minutes, until golden brown. Add the garlic, ginger and chilies and fry for 2-3 minutes. Add the minced lamb and stir fry for about 5 minutes. Stir in the ground cumin, ground coriander, cayenne pepper and salt with 1 1/4 cups water. Cover and simmer for about 25 minutes. Add the peas and lemon juice. Cook for another 10 minutes, uncovered or until the meat is tender. Serve with nan bread and plain yogurt.