Keema Peas

1. Heat oil in the saucepan
2. Add cumin seeds, black cardamom and cassia bark, wait for the spices to sizzle and add onions
3. Cook onions for 5 minutes or so on a high heat, mixing continually until brown and caramelized
4. Add green chilli and ginger and garlic paste, sizzle for 30 seconds to a minute
5. Add tomatoes, followed by turmeric, red chilli powder and salt, give the sauce a mix to combine spices well
6. Cover the saucepan and cook the masala for 4-5 minutes (mix occasionally in-between)
7. Uncover saucepan when the sauce has split (oil has seeped from edges) and is sizzling
8. Add in lamb mince and using the wooden spoon break up the mince and coat well with the masala at the same time, bash the mince up whilst cooking, this should take 4-5 minutes
9. Add peas and cook for 2-3 minutes
10. Add final touches of dried fenugreek leaves, garam masala and fresh chopped coriander, cook for a final 2 minutes and switch off the heat 11.Garnish, serve and savour.

Triangle Parathas

1. Put the flour and oil into a mixing bowl, slowly add water to flour and start to mix using fingertips
2. When enough water has been added, knead the dough folding one part of the dough into the other. Knead the dough for about 2-3 minutes until it is soft and bouncy, leave it to one side (covered) for 30 minutes
3. Once ready to roll, split the dough into 4-5 equal dough balls and use your thumb, palm of your hands and side of your small finger to round the balls so the dough ball is perfectly rounded
4. Switch the heat on and warm the tawa (flat griddle pan or crêpe pan)
5. Dip into the flour one of the dough balls and press, turn around and do the same to the other side
6. Roll out the disc to a 10-12cm diameter, brush the middle with melted ghee or butter, sprinkle with salt and a little chapatti flour and close the disc so it becomes half a circle, press down, now brush the half circle top with butter and close up again into what will be a triangle with a rounded bottom
7. Press down again and dip into the dry chapatti flour and flatten using your fingertips
8. Use a rolling pin to roll out into a triangle, keep turning as needed and dip into more flour when required. Roll out to a thickness of around 3/4mm
9. Flip onto the tawa and cook on each side until half cooked
10. Once half cooked, apply ghee or butter all over one side and flip to the other side to sizzle
11. Apply more butter/ghee to the other side and cook/sizzle the other side until the paratha is golden and perfectly cooked
12. Remove from the heat, clean the tawa in-between and continue to make all the parathas in this way
13. Serve with your favourite yoghurt, pickle and of course curry