Brown the minced lamb in a large non-stick frying pan, without adding any oil. Fry over a medium heat for 5–6 minutes until well-browned, stirring frequently to break up larger pieces. Remove from the pan using a draining spoon and set aside.
Heat the oil in the pan, then, when hot, add the onion and cook for 10 minutes, stirring occasionally, until soft and translucent. Add the garlic, ginger, chilli and curry paste and cook for 2 more minutes, stirring all the time. Return the meat to the pan, add the tomato purée and stir until well mixed.
Pour in the stock, stir again, then reduce the heat, cover and simmer gently for 45 minutes. Remove the lid and cook for a further 10 minutes or until the meat is very tender and the sauce is thick.
Add the peas and lemon juice and simmer for 3 minutes. Stir in 2 tbsp of the coriander and season to taste with salt and pepper. Serve hot with the remaining coriander scattered over the top.
This dish is equally good made with pork, beef, turkey or Quorn mince. Frozen mixed vegetables would make an alternative to peas.
I followed the recipe exactly and it tasted fine, but I wouldn't make it again. Minced lamb didn't seem to work as well as lamb chunks do. Using paste instead of spices also made it less flavoursome than other curries that i have made. - 16 Sep 2012