One of the simplest Indian dishes to make, this spicy mixture can be used as a tasty fiilling for stuffing vegetables, such as peppers and large beefsteak tomatoes.


Serves 4 45ml/3tbsp oil

1 onion, finely chopped

2 garlic cloves, crushed

2.5cm/1 in piece fresh root ginger, grated

2 green chilies, finely chopped

675g/1 ½ lb minced lamb

5ml/tsp ground cumin

5ml/tsp ground coriander

5ml/tsp chilli powder

5ml/tsp salt

250ml/8fl oz/1 cup water

175g/6oz frozen peas, thawed

30ml/2 tbsp lemon juice

Naan bread and natural yogurt, to serve

1 place the oil, onion, garlic, ginger, and chilies in large microwave proof bowl. Cover and microwave on high for 5 minutes, starring once.

2 Add the minced lamb and stir well to break up the meat. Microwave on HIGH for 5 minutes, starring once.

3 Stir in the cumin, coriander,chilli powder, salt and water. Cover and microwave on High for 10 minutes, starring once.

4 Finally, mix in the peas and lemon juice. Microwave on HIGH, uncovered, for 6-8 minutes, or until the meat is tender. Derive with naan bread and natural yogurt.