Sprinkle the meat with the lemon juice and garlic.
Marinate for 15 minutes.
Heat half the oil over a high heat and fry the meat in batches until browned. Remove from the pan and set aside.
Heat the remaining oil and fry the onion for one minute until softened.
Add the coconut milk, peanut butter and chilli. Simmer for five minutes.
Add the peas and meat to the sauce and simmer until heated through.
Season to taste and garnish with the coriander.
Serve with basmati rice.
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