Finely chop the garlic, onion and tomato. Make the green peas ready. Use frozen peas as-is. Soak the raisins in lukewarm water.
Heat oil in a frying pan, and add cumin seeds. Stir fry until they're no longer making a cracking sound. Add garlic and onion and stir-fry until softened.
Add ground meat of your choice and stir fry over low heat. (I used ground lamb here, but you can use pork or chicken.) Stir fry until the color changes.
Add chopped tomato and continue stir-frying.
Add curry powder.
When the curry powder is well incorporated, add green peas and stir fry again. If you use frozen peas as-is without defrosting, they won't smell like they were frozen.
Add coconut milk (or vegetable stock) and salt and mix well. Taste and adjust the seasoning if needed, and simmer until the sauce is reduced.
Add raisins halfway through the simmering process. If you are using large dried fruit like apricots, chop before soaking in lukewarm water.
Squeeze lemon juice and it's done. Serve with hot rice. You can freeze this curry for up to 3 months.
Story Behind this Recipe
A former roommate who was from southern India loved this curry, and he used to share it with me. I heard from that colleague for the first time in years the other day, so I made this to commemorate our friendship.
You can use bouillon or vegetable soup stock (200 ml) instead of coconut milk. If you freeze this, defrost in the refrigerator, put in a frying pan with a little additional water and heat through for 5 to 10 minutes. If the dried fruits you have are chunky, chop into small pieces.