If your mustard seed, cumin seed, and peppercorns are whole, crush those down in a mortar and pestle or spice grinder.

• Leave the cinnamon stick, cloves, & bay leaf whole to remove them at the end of cooking.

Grate (or finely dice) the tomatoes and set them aside.

Soften the ground beef: Add the ground beef to a bowl and mix in about 50% water. Mix the beef until it is smooth, moistened, and all the clumps are broken up. This will ensure no lumps and smooth, tender texture during cooking.

Set a pan over medium heat, add a drizzle of oil, enough to cover the pan.

Once hot, add the cinnamon stick, cloves, bay leaf, ground peppercorns, mustard seed, and cumin. Bloom for 10-20 seconds until fragrant, being careful not to burn.

Add all the remaining aromatics except for the tomato and saute for a minute or two until they are softened and fragrant.

Stir in the remaining ground spices (chili powder, turmeric, and garam masala) along with another sprinkle of salt and cook for another 30 seconds.

Add the grated tomatoes and reduce for 5 more minutes. If it looks dry or anything is threatening to burn, deglaze with a splash of water.

Turn the heat to high, add the ground meat with another little sprinkle of salt, and break the meat apart while simmering for about 8 to 10 minutes more or until cooked through and the mixture has thickened.

Turn the heat to low, toss in the peas, and stir in until they have just cooked through. Turn the heat off. Add the lemon juice and a final sprinkle of garam masala.

• Taste it and adjust with salt, more lemon, or spices as needed.

Serve with rice or flatbreads (like roti). Garnish with fresh cilantro.