Heat oil in non-stick pan over moderately higher heat. Add onion, and cook, stirring occasionally, 5 minutes. Add meat, and sLt and pepper to taste, and cook, stirring until meT is no longer pink. Add garlic, tomatoes, gongerroot, farm masala, curry powder, bullion and cayenne, stirring for 5 minutes. Add peas and continue to cook, covered, over moderate for half hour. Add potato, cover and cook until potato is soft. (At least 1/2 hour). When done, adjust salt and pepper, add lemon juice, stir and serve with rice, tortillas or Indian naan or parathas. Offer chutneys on side

Note: can use fresh spinach, chopped spinach instead of peas and/or potatoes. If using frozen chopped spinach, add when you would add peas. Recipe can be done in 15 minutes if you are in a hurry, but won't taste,as goodies if cooked for an hour. Can substitute fresh chopped jalapeño peppers instead of cayenne peppers.