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Export 20 ingredients for grocery delivery
Step 1
In a small bowl, mix together the spices and set aside.
Step 2
In a large deep-sided non-stick skillet (or wok), heat the oil over medium to medium-high heat and cook the onion, garlic and ginger for 5-7 minutes, until the onions are soft and translucent.
Step 3
Add the lamb pieces and saute for 5 more minutes, stirring often, until lamb is coloured on all sides. Add the chopped tomatoes, tomato paste, spice mix, water and chickpeas. Stir to combine.
Step 4
Bring to a light simmer, then reduce the heat to low, cover with a lid and cook gently for 35-40 minutes, stirring occasionally.
Step 5
Stir in peas and heat through. Remove from heat, check seasoning and add more salt if desired. Stir in the cilantro or serve on the side as garnish.
Step 6
Enjoy this dish on it own or feel free to serve with steamed rice, potatoes or Indian flatbread.
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