1. Combine ginger, garlic, 2 t garam masala and ¼ C water in blender and puree.
2. Heat oil in a large skillet to medium. Add chiles and cook with stirring until starting to brown (about 1 min).  Add onion cooking until soft (about 5 min).
3. Add lamb, ¼ t salt, ¼ t pepper and cook and stir until beginning to brown.
4. Add ginger mixture and tomato paste and cook about 2 min. Add tomatoes and cook another 5 min.
5. Stir in yogurt, remaining 1 T garam masala, peas and cilantro.
6. Adjust seasoning. Serve.

* heat can be adjusted to taste: curry can be mild or hot; chilis can be mild (with seeds and white fiber removed) or hot

**can substitute ground beef, pork, turkey or chicken