Ingredients:
450g Lamb mince or mince beef
1 1/2 tsp salt
3 tbsp olive oil
6-7 garlic cloves
15g ginger
20g Spring onions
3 green chillies
2 bay leaves
3 tsp ground coriander
100g full fat yogurt
1 red onion
1/2 tsp plain flour
20g frozen peas
Fresh Mint
Fresh Coriander

To serve:
1 red onion
4 lime wedges
Handful of coriander

Method:
Step 1: Firstly, grate the ginger and garlic using the finest section on your grater. Set aside.

Step 2: Chop the coriander, mint, 1 chilli and spring onions and using a hand blender, blend it all together to create a paste and set aside (this is your green paste).

Step 3: In a pan heat the olive oil. Chop your red onion and fry over a medium heat for 5 minutes, stirring regularly.
When the onion becomes pink in colour add your grated ginger garlic paste and cook for 2 minutes. Then add the ground coriander and cook for a further 2 minutes.

Step 4: Pour in the full fat yoghurt and allow to simmer for 3 minutes stirring constantly.

Step 5: Next, add the mince (lamb or beef). Toss your mince, salt and bay leaves together and keep stirring until browned. Then, sprinkle over your flour and give it a good stir.

Step 6: Add the paste you made earlier, with a splash of water, mix and simmer for 20 minutes.

Step 7: Add the peas, 2 green chillies and leave again to simmer for 15 minutes. Once this is done put the lid on, turn off the heat and leave to sit for 10 minutes

Serve with lime, fresh coriander and some naan bread. Enjoy!