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Place a large saucepan on a medium and add ghee. When it's warm add the cardamom, mustard and cumin seeds. Cook until they start to pop
Stir in the onion and salt. Sweat for 2 minutes
Add ginger and garlic and cook for 2 minutes
Add beef mince and break apart.
Once browned stir in the spices followed by lentils, potatoes and tomato paste
Pour in the stock and add another pinch of salt. Give everything a stir then cover with the lid.
Cook on medium low for about 20-25 minutes until potatoes and lentils are cooked through. Stirring occasionally
Add lemon juice, peas and honey and remove from the heat when the peas are cooked. Taste and season accordingly.
Serve with yoghurt, coriander and rice if you fancy!