1.5-cm (3/4-inch) piece of fresh root ginger, finely chopped
1 green chilli, deseeded and finely chopped
2.5 cm (1 inch) cinnamon stick
2–3 cardamom pods, crushed
1 teaspoon ground coriander
1 teaspoon ground cumin
1/2 teaspoon ground turmeric
1/2 teaspoon garam masala
500 g (1 lb) minced lamb
150 g (5 oz) frozen peas
2 tomatoes, chopped
250 ml (8 fl oz) boiling water
salt and pepper
4 tablespoons mango chutney
chapattis, naans or boiled rice
Heat the oil in a large, deep-sided frying pan. Add the onion and cook for 3–4 minutes. Add the garlic, ginger and chilli, and cook for a further 2–3 minutes, until coloured.
Stir in the spices, then increase the heat and add the minced lamb. Cook for 2–3 minutes, until browned all over.
Stir in the peas, tomatoes and plenty of seasoning, then pour in the measured boiling water. Bring to the boil, reduce the heat and simmer gently for about 15 minutes, until cooked and thickened. Serve hot with mango chutney, chapattis, naans or boiled rice.