Add the mince to an un-oiled pan on medium high heat. Cook until browned and set aside.
Pour away any excess liquid and if necessary top up the fat in the pan.
Reduce the pan to low-medium and caramelise the onions for 8 minutes, stirring to ensure they cook evenly. Season them with salt early on.
Make some space in the pan and top up the fat if necessary, then add the cumin seeds and cook for one minute.
Stir them in and then add the other dry spices. Cook for another minute or two.
Finally, add the ginger and garlic and cook through for another minute or two, combining everything thoroughly.
Add the mince back in and pour in your coconut milk and stock.
Simmer on medium heat until the liquid reduces to a thick sauce.
Add the peas during the last few minutes and stir in.
Check the seasoning and if desired add a little sugar or some additional black pepper.
Plate up and season with a little lemon juice.