Keema matar with homemade chapatis

Spiced lamb mince with sweet peas, a quick, homely north Indian curry that most kids happily wolf down. Rolling your own chapatis is easier than you'd think.

Ingredients

• 30 ml Vegetable oil
• 3 g Cumin seeds
• 2 Onions, finely chopped
• 0.3 Garlic, crushed
• 20 g Fresh ginger, grated
• 500 g Lamb mince
• 5 g Ground coriander
• 3 g Ground cumin
• 2 g Ground turmeric
• 2 g Chilli powder
• 400 g Chopped tomatoes
• 200 g Frozen peas
• 5 g Garam masala
• 5 g Salt
• 10 g Fresh coriander, chopped
• 300 g Chapati flour
• 2 g Salt
• 15 ml Vegetable oil

Method

1. Mix the chapati flour, salt and oil, then add about 190ml warm water and knead to a soft, smooth dough. Cover and rest.
2. Heat the oil in a large pan, fry the cumin seeds until they crackle, then add the onions and cook until golden.
3. Add the garlic and ginger for a minute, then the lamb mince. Fry, breaking it up, until browned. Stir in the ground coriander, cumin, turmeric and chilli powder.
4. Add the tomatoes, salt and a splash of water, cover and simmer, then stir in the peas and garam masala and cook for 5 minutes more.
5. Divide the dough into 8 balls and roll each out thinly on a floured surface. Cook in a hot dry frying pan for about a minute each side until puffed and speckled brown. Keep them wrapped in a clean tea towel.
6. Scatter the keema with coriander and serve with the warm chapatis.