Lamb keema with flatbreads

Method

1. Heat a little groundnut oil in a large pan, then fry the onion for 10 minutes until soft.
2. Add the ginger, tomato purée and lamb mince. Fry for 4 minutes, stirring occasionally, until the mince is evenly browned, then add the cumin, chilli powder, turmeric and stock. Simmer for 15 minutes, stirring occasionally, then stir in the peas and a good handful of sliced spring onions.
3. After 1-2 minutes, when the peas are cooked, serve the lamb keema with plenty of warm naan breads or parathas along with extra chopped spring onions or fresh coriander leaves, and minted yogurt.