Malaysian lamb curry

You need:

2 tablespoons garam masala
1 tablespoon ground cumin
1 tablespoon black mustard seeds
1 teaspoon ground tumeric
1 kg diced lamb shoulder
¼ cup (60ml) vegetable oil
2 medium brown onions (300g), sliced thinly
2 cloves garlic, crushed
3 dried long red chillies, chopped coarsely
2 long green chillies, chopped coarsely
400 ml can coconut cream
1 cup (250ml) beef stock
200 g sugar snap peas, trimmed
½ cup loosely packed fresh coriander leaves

Method:
Combine spices in large bowl, add lamb; mix well
Heat 2 tablespoons of the oil in large saucepan; cook lamb mixture, in batches, until browned
Heat remaining oil in same pan; cook onion, garlic and chillies over low heat, stirring until onion softens
Return lamb to pan with coconut cream and stock; simmer covered, 1 hr 20 mins. Uncover, stir in peas off the heat. Serve curry sprinkled with coriander.