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In a large deep frying pan, heat the oil over moderate heat. Add the onion and cook until starting to soften, about 3 minutes. Stir in the garlic and ginger and cook 1 minute longer. Add the beef and cook until no longer pink, about 3 minutes. Drain off any fat.
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Add the coriander, cumin, pepper, turmeric, cinnamon, and 1 teaspoon of the salt to the pan. Cook, stirring, for 1 minute. Stir in the potatoes, yogurt, and milk. Bring just to a boil. Cover the pan. Reduce the heat and simmer for 20 minutes. Uncover the pan and simmer for 5 minutes longer.
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Stir in the peas and the remaining 1/2 teaspoon salt. Simmer until the peas are just done, about 2 minutes. Stir in the lemon juice and cilantro.
Suggested Pairing
Whenever there are a lot of elements in a dish, it is best to keep the wine simple. Here, an uncomplicated but fruity Beaujolais will be charming.