Minced lamb with peas (Keema matar)

1. Heat the oil in a pan and fry the bay leaves and cinnamon stick for half a minute, then add the finely chopped onions and fry for 8-10 minutes until golden brown.

2. Add the grated ginger, crushed garlic and chopped green chillies and fry for 1 minute.

3. Add the mince and fry over high heat for 6-8 minutes, breaking it up constantly with a wooden spoon, until browned all over and the released juices have evaporated.

4. Over low heat add the turmeric, chilli powder and ground coriander, stir for 1 minute, then add the diced tomatoes and cook for 5 minutes. Then stir in the whisked yoghurt a little at a time.

5. Pour in the water, add salt and cook covered for 15 minutes. Add the peas and cook for another 5-7 minutes until tender and the mixture is almost dry. Stir in the garam masala.

6. Sprinkle with fresh coriander and serve with pav buns, roti or rice; remove the bay leaves and cinnamon before serving.

Tip: Keema is a quick, filling dish of Mughal origin; in Mumbai it's eaten with buttered buns (keema pav). You can also make it with beef or mixed mince.