2 Tbsp olive oil
1 onion, chopped
4 garlic cloves, crushed
1 tsp fresh ginger, finely chopped
 ½ tsp cayenne pepper
1 tsp salt
1 tsp turmeric
4 tsp garam masala
1 x tinned tomatoes
3 lamb backstraps, cubed
2 potatoes, peeled and diced
1 Tbsp fresh coriander
1 cup peas
4 cups beef stock

Mix together garlic, ginger and all spices except coriander
Sweat onion in olive oil in a large pan, then add garlic mixture & cook for about 1 minute stirring
Add lamb and let brown a little, then tomatoes, potatoes and stock, and let simmer for about 20 mins
Add coriander and peas, and cook for another 10 mins, until sauce has reduced

Serve with rice and Naan bread