Lamb Kheema

Heat the oil in a casserole pot and add the onion. Season with salt and cook on a low heat with a lid on until softened, about 10 minutes. Add the ginger and garlic and stir for a few minutes. Mix in the cumin, coriander, turmeric and chilli powder and a dash of water and cook, while stirring, for another couple of minutes. The water helps prevent the ground spices from burning. Now pull the pan off the heat and add the yoghurt, one tablespoon at a time, to prevent it from splitting. When each spoonful is fully incorporated, add another. Mix in the chopped tomatoes and return the pot to the heat. Cook for about 5 minutes and then add in the minced lamb and garam masala. Season with salt and toss the meat around over a high heat until it becomes coloured. Pour in 250ml water, bring up to the boil and cover with a lid. Simmer for about 25 minutes until the lamb is tender.

Mix in the peas, green chilli, lemon juice and coriander and cook for a further 5 minutes. Taste and adjust the seasoning.