Chickpea & Mince Curry

INGREDIENTS

2	tbsp vegetable oil
2	onions, chopped
2	cm piece fresh root ginger, grated
1	garlic clove, crushed
1	tsp cumin seeds
2	tbsp balti curry paste
500	g minced beef
400	g can chopped tomatoes
1/2	tsp sugar
400	g can hick peas, drained and rinsed
100	g frozen peas
2	tbsp lemon juice
	Fresh coriander, to garnish
	Rice and Poppadums, to serve

INSTRUCTIONS

1.	Heat the oil in a large saucepan, add the onions, ginger, garlic,and cumin seeds and cook over a medium heat for 2-3 mins to soften the onion. Stir in the balti paste and cook stirring or 1min.
2.	Add the mince and fry for 5mins until browned, breaking up and clumps with the back of a spoon. Stir in the canned tomatoes and sugar, bring to the boil and then reduce the heat. Cover and simmer for 15mins.
3.	Stir in the chickpeas, frozen peas and lemon juice and heat through or 5mins. Garnish with coriander and serve with rice and Poppadums.