Keema Lamb - Serves 4

350g Lean minced lamb
2tsp Corn oil
2 Medium onions
10 Curry leaves
6 Green chillies
1tsp Crushed garlic
1tsp Crushed ginger
2 Tomatoes, skinned and quartered
1tbsp Chopped coriander
1tsp Chilli powder
1/4tsp Ground turmeric
1tsp Salt

1 - Heat the oil in a non-stick wok or frying pan. Stir-fry the onions together with the curry leaves and three of the whole green chillies for 3-4 minutes, until the onions begin to soften and turn translucent but not browned.

2 - Put the lamb into a large mixing bowl and add the garlic and crushed ginger, chilli powder, turmeric and salt. Mix well to blend everything together thoroughly.

3 - Add the lamb mixture to the pan with the onions and cook for about 10 minutes, stirring frequently and lowering the heat to medium if necessary.

4 - Add the tomatoes and coriander to the pan. Stir in the remaining whole green chillies, continue to stir-fry for a further 2 minutes before serving.

Curry Crackers - Makes 30

175g Self-raising flour
75g Butter, diced
1 Egg, beaten
1tsp Finely chopped coriander
2tsp Garam Masala
pinch of salt

Topping:
1 Egg, beaten
Black onion seeds
Garam Masala

1 - Preheat the oven to 200C/400F/GM6. Put the flour, salt and garam masala into a bowl, rub in the butter until the mixture resembles fine breadcrumbs. Stir in the coriander, add the egg and mix to a soft dough.

2 - Turn out on to a lightly floured surface and knead gently until smooth. Roll out to a thickness of about 3mm.

3 - Cut the dough into neat rectangles measuring about 7.5 x 2.5cm. Brush with a little beaten egg and sprinkle each cracker with a few black onion seeds. Place on a non-stick baking sheets and bake in the oven for about 12 minutes, until the crackers are light golden brown all over.

4 - Remove from the oven and, using a metal spatula, transfer to a wire rack. Put a little garam masala in a saucer and, using a dry pastry brush, dust each cracker with a little of the spice mixture. Leave to cool before serving.