Usually a lamb curry takes hours but this Indian truckstop (dhaba) classic will be ready in a jiffy. Warm and spicy with mild chillies and pepper; this is a perfect dish for when the long nights start to draw in.
4 tbsp vegetable oil
4 small red onions, finely sliced
8 cloves garlic, finely sliced
1 tsp cumin seeds
1 tsp salt
500g lamb mince
1/2 tsp turmeric
1 tsp Kashmiri chilli powder
6cm ginger, grated
150ml Greek yoghurt
3 green chillies, finely sliced
40 turns of black pepper grinder
Juice of 1 lime
150g frozen peas
Coriander, to serve
Add the oil to a large saucepan and cook the onions, garlic, and cumin seeds over a low heat. Add half the salt and fry until the onions turn sweet and stringy.
Add the lamb mince to the pan, turn the heat up to high and fry the meat until nicely browned. Add the turmeric, chilli powder and ginger and and cook for a few more minutes before adding the yoghurt and chillies.
Once the yoghurt is bubbling pour in enough water to cover the mince, bring to the boil, grind in the black pepper and then simmer for 20 to 30 minutes until the sauce is nicely reduced.
Add the lime juice and the peas and cook for a few final minutes until the peas are heated through. Serve with coriander and parathas.