Steamed basmati rice, potatoes, naan bread or chapatis
Method
In a small bowl, mix together the spices and set aside.
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.
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.
Bring to a light simmer, then reduce the heat to low, cover with a lid and cook gently for 35-40 minutes, stirring occasionally.
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.
Enjoy this dish on it own or feel free to serve with steamed rice, potatoes or Indian flatbread.
Notes
I really enjoy this dish on its own, which makes for very decent meal for three. If you are serving four, then a side of rice or potatoes is the way to go.
I prefer this curry with the peas, but it also tastes great without.