In 2 tbsp ghee, fry cinnamon, cloves, cardamom and green chilies.
Add the finely chopped onion and the remaining spices and fry for about 5 minutes until the onions are brown.
Add chopped tomatoes and then the minced meat mix well and cover with a tight lid.
Cook gently, stirring occasionally, until the meat is tender.
The peas must be boiled beforehand and then added (or put into the meat dish), just before the meat is quite cooked.
Sprinkle with garam masala when ready.
Just before serving, garnish with chopped coriander leaves.
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