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Heat oil over moderate heat and brown onion for 2 minutes. Add ginger, garlic, chile flakes, and turmeric, fry for 1 minute. Add beef, mint, and salt. Fry for 3 minutes. Add potatoes, stir and add water, cloves, cardamom and cinnamon. Cover the pan and cook for 10 minutes. When potatoes are soft, add tomato and green peas. Cover the pan and cook over low heat for 10 minutes until liquid has evaporated. Scatter the cilantro and stir. Serve with rice.
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