Finely dice and slice the onion, garlic and fresh chilli.

Grate the ginger.

Heat the oil in a heavy based pan and when hot add (Spice Plate 1) and allow to sizzle for 30 seconds

Now add the onion and cook for 3-4 minutes.

When lightly browned add (Spice Plate 2) and cook for a further minute.

Add the minced lamb and cook for 5 minutes over a very high heat so that it sears and releases the fat.

Reduce the heat to medium and add (Spice Plate 3) and stir.

Add generous pinch of salt and 300ml of water, cover and cook on low for 30 minutes.

Remove lid and add peas before turning up heat and cook until liquid has reduced by half which should take about 10 minutes or so. (Optional - when adding peas also add 1/2 tin of chopped tomatoes and half a cup of Yoghurt).

Take off heat and stir in the garam masala and allow to sit for 2 minutes before serving. To garnish sprinkle 2 tbsp of fresh coriander

Enjoy!