First chop the onions, garlic and ginger. The easiest way to do this is to peel everything, roughly chop it, and then pulse it in the food processor until it's very finely chopped. If you don't have a food processor, then finely chop everything by hand - you could grate the ginger and garlic.

Put the oil in a large heavy-based saucepan (it needs to have a lid), and heat over a low heat. Add the onion/garlic/ginger mush - sorry, there is no better word for it. Add a pinch of salt, stir together and then put the lid on the saucepan.

Cook over a low heat for 10 minutes, stirring occasionally, the salt will help to stop it from sticking.

After 10 minutes, the paste should have a less acrid smell and should be translucent. You don't want it to brown at this stage. Stir in the chilli, cumin, ground coriander and turmeric and turn the heat up to medium.

Cook for a further 2 minutes with the lid off.

Next, add the chopped tomatoes and cook for another 2 minutes, then add the meat to the pan. Stir the meat into the tomatoes, using a wooden spoon to break up the lumps.

Cook for 2 minutes, and then add the garam masala and pour in the water.

Bring to a simmer and cook for 20 minutes.

Add the frozen peas and lemon juice - I always find it hard to say how much to add here. What I do is to take half a lemon and give it a good squeeze by hand. Remember, you can always add more into the Keema if you need it, but you can't take it away from the dish.

Cook for a final 10 minutes then serve, sprinkled with the chopped coriander leaves.