Cook the minced lamb in a large non-stick frying pan over a moderate heat for 5–6 minutes until well browned, stirring frequently to break up any larger pieces. Remove from the pan using a slotted spoon and set aside.
Heat the oil in the pan and, 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 a further 2 minutes, stirring all the time. Return the meat to the pan, add the tomato paste and keep stirring 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 1 1/2 tablespoons of the coriander and season. Serve hot with the remaining coriander scattered over the top.
Loved this! I used Vindaloo curry paste and doubled the amount as I love it spicy and chucked in loads more coriander as I am addicted and used beef mince as it was what I had. Other than that, followed it to the letter and it was DELICIOUS. My man adored it and is constantly badgering me to make it again. Don't forget to add the lemon at the end, it really does do something special to it... - 24 Jun 2011
This was delicious. I used a MANGAL brand "Ready curry" Marsala mix as the basic curry paste ingredient - and I think that the final flavour will be different for different curry mixes. I also used beef mince instead of Lamb mince - just what I had on hand. - 07 Apr 2010