Keema Mattar

Preheat oven to 160*C In a food processor, place in the onion, garlic, ginger, chilli and the powdered spices.

In a non stick pan, heat the oil. Add the whole spices. When they begin to sizzle add the processed masala paste. Cook the paste on a low heat for 7-10 minutes. Keep stirring.

If the paste begins to stick to the bottom of the pan, you can add a couple of tbsp of water.

Now add the tomatoes and fresh coriander. Cook the masala for a few minutes until the oil begins to separate.

Add the mince and cook on med-high heat for approx 5-10 minutes Add 2 glasses of water to the keema masala and place in the oven.

Check the lamb and stir it every 10 minutes. When you do this, add a little more water if needed and mix.

Keep an eye on the keema and cook until the mince is tender and cooked all the way through (I cooked it for about 2.5-3 hours).

Remove from oven.