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.