Ingredients
6 tbsp sunflower oil
2 Bay leaves
10 Black peppercorns
2 Onions, finely chopped
2 tsp fresh ginger root, minced
2 tsp Garlic, minced
8 tbsp tomato purée
300g minced lamb
150g garden peas, shelled if fresh, or frozen
1 tsp Chilli powder
1 tsp ground turmeric
1 tsp Garam masala
Salt
2 tbsp chopped coriander leaves, to garnish

1. Heat the sunflower oil in a kadai or wok and add the bay leaves, peppercorns and the onions. Fry, stirring often, until the onions are golden, around 10 minutes.

2. Add in the ginger and garlic and fry, stirring now and then, for 1-2 minutes.

3. Mix in the tomato puree and fry until the oil separates.

4. Add in the minced lamb, green peas, chilli, turmeric, garam masala and salt. Cover and cook over a low heat, stirring now and then, until the lamb is cooked through.

5. Sprinkle over the coriander and serve at once.