Eating In

2 tbsp sunflower oil
6 black peppercorns
3 green cardamoms
1 small cinnamon stick
1 tsp coriander seeds
1 tsp cumin seeds
1 large onion finely chopped
4 garlic cloves, crushed
1 tbsp finely chopped fresh ginger
1 green chilli chopped
½ tsp ground coriander
½ tsp ground cumin
100g full fat yoghurt
500g minced lamb
1tsp salt
1 tsp flour
10g fresh mint chopped
20g fresh coriander chopped
100g frozen peas
It’s a good idea, having read through the method, to prep all the ingredients first. Heat the oil in a frying pan and fry the whole spices for about 5 minutes on a medium heat. Add the onions and fry until they soften, then add the ginger, garlic and chilli. Add the yoghurt and mix in well. Turn the heat down and add the lamb and salt. Stir in the flour and turn the heat right down. Cover and cook gently for about half an hour. Add the fresh herbs and the peas. Cook for a further 10 minutes. Serve with flatbreads or basmati rice.