Step 1: Prepare Whole Spices

Heat 2 tbspn coconut oil in a pan over medium heat until melted. Add 1-2 bay leaves, a 2-inch cinnamon stick/cassia bark, and 4 cardamom pods. Cook for 90 seconds, crushing the cardamom pods with a wooden spoon to release their flavors.

Step 2: Sauté Aromatics

Add 1 large chopped onion and 1 chopped green Thai/Birds Eye chili to the pan. Stir and cook for 10 minutes until the onion is soft. Add 1 tbspn garlic paste and 1 tbspn ginger paste, stirring well to combine.

Step 3: Brown the Meat

Add 1 lb (454g) ground minced beef to the pan. Break up the meat with the back of a wooden spoon or a fork until it's in tiny pieces. Cook for 15 minutes until all the water from the meat has evaporated and only the fat remains.

Step 4: Add Ground Spices

Sprinkle in 1 tsp turmeric, 2 tspn Kashmiri chili powder (or 1 tbspn normal chili powder), and 1 tbspn ground coriander. Stir for 2-3 minutes. If the mixture becomes too dry, add approximately 2 tbspns of water to prevent burning and help the spices develop their aroma.

Step 5: Incorporate Tomatoes

Pour in 1 can of blended tomatoes mixed with 1 tbspn tomato paste. Stir well and bring the mixture to a boil. Cover the pan with a lid and cook on low to medium heat for 10 minutes, until the oil separates and most of the water from the tomatoes has evaporated.

Step 6: Add Potatoes and More Spices

Remove the lid. Add 1 lb large cubed potatoes, 2 tbspns chopped coriander/cilantro stems, 1 tspn garam masala, and 1 tspn kasuri methi (dried fenugreek leaves). Stir thoroughly to combine all ingredients. Bring the mixture back to a boil.

Step 7: Simmer with Chilies

Add 1 and a half cups of water, or enough to cover the potatoes. Add 2-3 split green Birds Eye/Thai chilies (optional, for extra heat). Stir, bring to a boil, then cover the pan and simmer on low heat for 20 minutes, or until the potatoes are soft and cooked through.

Step 8: Add Peas and Fresh Coriander

Remove the lid. Add half a cup of frozen peas and 1 handful of chopped coriander/cilantro leaves. Stir for a couple of minutes until the peas are heated through and vibrant green.

Step 9: Sweeten and Balance

Add 2 tbspn mango chutney to the curry. Stir it in to sweeten and balance the flavors of the dish.

Step 10: Final Adjustments and Serve

Taste the curry and check for salt, adding more if necessary. Before serving, remove the bay leaves and cinnamon stick. Serve hot with chapattis or naan bread.

• Add a little water (approx. 2 tbspns) if spices get too dry while cooking to prevent burning and help flavors develop.

• Mango chutney helps balance the flavors; brown sugar can be used as an alternative if preferred.

• Remove whole spices (bay leaves, cinnamon stick) before serving for a better eating experience.

• Lamb can be used instead of beef for a traditional Keema Matar.

• Adjust the number of green chilies based on your preferred spice level; omit them entirely for a milder dish.