Picture by Werner van Peppen

Serves 4

Ingredients: 3 tbsp groundnut oil
1 medium sized onion, peeled and chopped
2 cloves garlic, peeled and chopped
2 green chillies, seeded and chopped
1 tsp grated root ginger
1.25ml/¼tsp ground coriander
2.5ml/½ tsp ground cumin
1.25ml/¼tsp turmeric powder
1.25ml/¼tsp garam masala
2 cardamom pods
1 red tomato, chopped
salt to taste
350g/12oz minced lamb
350g/12oz peas, shelled or defrosted
8 pitta breads, sliced open on one side to form a pocket

Preparation:

 Heat the oil in a saucepan, then add the onion and fry until the mixture begins to turn golden brown.
Add the garlic, chilli and ginger and continue to fry for another couple of minutes.
Slowly mix in the coriander, cumin, turmeric, garam masala, cardamom, tomato and salt to the pan and sizzle fry for a few seconds.
Tip the mince into the pan and brown the meat for 7-8 minutes, stirring frequently.
Stir in the peas and cook for a further 5 minutes.

Fill the pitta breads with the hot mince and your choice of salad.