Recipe courtesy of Melissa d’Arabian.
In a large saute pan, cook the mushrooms in the olive oil with a pinch of salt and pepper over medium high heat, until the mushrooms are softened and excess liquid has evaporated, about 5-6 minutes.
Add the chopped onion, and cook until the onion softens, about 4 more minutes.
Add the ground beef and cook until no longer pink, breaking up the meat with a wooden spoon, about 5 more minutes.
Add the garlic, smoked paprika, garam masala and cumin and cook for another 5 minutes stirring frequently.
Add the canned tomatoes and peas, and cook until most of the tomato juice has evaporated, about 5-7 minutes, stirring frequently.
Turn off the heat, stir in the vinegar, and taste to adjust seasoning. Top with cilantro and serve.