Put the lamb mince into the saucepan and season with salt. Add just enough cold water to cover and set the pan over a high heat.
While the water is heating, peel and finely chop the ginger. Lightly crush the black cardamom pods to loosen the seeds. Remove the stalk from both chillies, if necessary, then split one chilli in half lengthways and finely chop the other. Peel, halve and finely chop the onion.
Add half the chopped ginger, 1 black cardamom pod, the slit green chilli and 1 teaspoon of the garam masala to the mince, using a wooden spoon or spatula to break up the meat. Bring to the boil and leave to continue boiling, stirring occasionally, until the meat is about three-quarters cooked through and no lumps remain. It will change colour from pinkish red to pale brown.
Meanwhile, lightly crush the green cardamom pods to loosen the seeds.
Heat the vegetable oil over a medium-high heat in the sauté pan. Add the remaining 6 black cardamom pods with the seeds, all the green cardamom pods with the seeds, the peppercorns, cloves, bay leaf and cumin seeds, and stir until the spices crackle. Add the onion with a pinch of salt and stir occasionally until it is lightly coloured.
While the onion is cooking, coarsely chop the tomatoes. Squeeze the juice from the lime and rinse and chop enough coriander leaves to make about 2 tablespoons.
Add the remaining chopped ginger and the chopped chilli to the pan and stir for 30 seconds. Add the tomatoes, ground coriander, red chilli powder, turmeric, fenugreek powder and the remaining 1½ teaspoons of the garam masala to the onion, and stir for 30 seconds to cook the spices. Watch closely so they do not burn.
Very carefully add all the mince and the liquid left in the saucepan to the sauté pan and bring to the boil, stirring. Leave the mixture to bubble for about 1 minute until all the liquid evaporates and the meat is tender. Stir frequently to prevent anything catching on the bottom of the pan.
Stir in the onion masala. Add the frozen peas and the lime juice, and boil for a further 2 minutes, stirring, or until the peas are hot.
Adjust the seasoning with salt, if necessary, then stir in the chopped coriander to serve.
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|Serving Size: 1 Serving (340g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 339 (64%)|
|Amt Per Serving||% DV|
|Total Fat 37.7g||50 %|
|Saturated Fat 13.5g||68 %|
|Monounsaturated Fat 17.3g|
|Polyunsanturated Fat 4g|
|Cholesterol 91.2mg||28 %|
|Sodium 668.8mg||23 %|
|Potassium 871.4mg||23 %|
|Total Carbohydrate 25.2g||7 %|
|Dietary Fiber 8.7g||35 %|
|Sugars, other 16.6g|
|Protein 26.3g||38 %|
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Calories per serving: 530
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