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In a saute pan or cast-iron skillet saute onion in the oil over medium heat for two minutes until translucent. Add garlic, ginger and bay leave - Saute another minute or two.Pro tip - cook the onions on medium-low letting them sweat and lightly caramelize.
Next, add the curry powder, paprika, garam masala, fenugreek powder, and chopped tomatoes. Saute well for 2 to 3 mins on low until fragrant about 2 to 3 minutes. Pro tip - cook the tomato and spices until the tomatoes are mush and a nice aroma comes from the spices.
Add one cup of water or broth to the ground beef and combine well. Then, add the mixture to the pan along with the frozen peas. Stir well, season with salt and pepper, and add chopped cilantro, parsley, and lemon juice. Bring to a boil. Pro tip - adding water to the ground beef will prevent lumps during cooking.
Once the mixture comes to a boil lower the heat and cover the pot with a lid. Simmer on medium-low heat for 15 minutes. Pro tip - when cooked you will see the oil from the recipe float to the top of the curry.
Taste and adjust seasoning and consistency.Pro tip - if serving chicken curry with rice you may want to have some gravy so add a little water and bring to a boil. If serving mince curry with chapati a thicker consistency is preferable.
Sprinkle with more chopped cilantro before you serve.