Bhuna Keema is a minced lamb recipe where the meat is cooked with spices, garlic, ginger and lots of onion. There are lots of variations of what is a fairly simple dish, but the meat is cooked in its own juices with very little extra liquid added. We used a teaspoon of garam masala for added flavour, but you can also add just a teaspoon each of turmeric and a good quality chilli powder (such as a kashmiri one). The main flavour comes from adding fresh mint and coriander, and of course the lamb itself. serves 4

• 500g lamb mince

• 3 onions, sliced

• 2 tbsp vegetable oil

• spices (see above or go for your own option!)

• 1 tsp grated ginger

• 3 cloves garlic, crushed

• 4-6 green chillies, finely chopped

• 6 mint leaves and a handful of coriander, finely chopped

• 2 tbsp lemon juice, plus more to taste

• 1 tsp salt

• 125 ml water

1. Heat the oil in a large pan and fry the onions until well cooked (brown rather than golden). Remove.

2. Add the lamb to the pan with the spices and cook on a high heat until browned. Add the chillies, garlic and ginger and stir, cooking for a few minutes still on a high heat.

3. Add the water and simmer for about half an hour.

4. Stir in the lemon juice, herbs and salt to taste.

5. Serve in a bowl with plain rice or, even better, some roti or naan to soak up the juices.