Finely chop the onions, ginger and garlic. Remove the seeds from the red chili peppers.
Make the curry base.
Cook the onions in a frying pan with 3 tablespoons of oil patiently until they are caramelized.
Add the canned tomatoes and 1/2 teaspoon of cumin seeds to the pan, and cook well. The curry base is done.
Saute the garlic, ginger and red chili peppers in a pan in oil (this oil is separate from the one listed).
Add the curry base from Step 2 to the pan, and mix over low heat. Add the turmeric, cumin and coriander.
Add the ground meat and cook well.
Add the water and soup stock cubes, raise the heat to high and bring to a boil. Add the salt and simmer over low heat for about 40 minutes.
After 40 minutes, add the garam masala and simmer for another 30 minutes.
Add the green peas to finish, simmer briefly and it's done.
To make turmeric rice (3 rice cooker cups worth):
Just add 2/3 teaspoon of turmeric, 1/2 teaspoon of salt and a little red chili pepper powder to the rice, and cook as usual.
The curry is delicous with an onsen egg (soft-set egg) on top too.
Story Behind this Recipe
We love curry in our house, so I'm always making different variations. I like the keema curry served at Indian restaurants, so I thought I'd try making it myself.
I used whole cumin seeds, since they have a stronger fragrance and are more authentically Indian than cumin powder. It's quite a chore to chop up 3 onions, so I use a food processor to save time and effort. You can omit the green peas. If you like it spicy, add some red chili pepper powder.