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.