Keema Peas

This is a dish consisting of lean minced lamb and garden peas.
Serves 4.
Preparation and cooking time: 40-45 minutes.
4 tablespoon vegetable oil
1 lb (450g) minced lamb
½ pint (275ml or two cups) curry sauce (page 20)
½ lb (225g) frozen peas
1 teaspoon salt
1 teaspoon ground cummin
½ teaspoon chilli powder
½ green chilli finely chopped
1 teaspoon garam masala
2 teaspoon finely chopped green coriander
Heat the oil in a pan on medium heat, add the minced lamb and cook, stirring until browned. Turn down the heat and cook covered for ten minutes.
Now add the curry sauce, peas, salt, ground cummin, chilli powder, and green chilli. Stir and bring the sauce to a simmer. Continue to simmer uncovered for about 30 minutes.
Stir in the garam masala and cook for a minute. Take off the heat before stirring in the green coriander.