Curry for a Gloomy Thursday

Today is a gloomy day for all manner of reasons, and cooking and eating a curry is just the thing to cheer me up!  A search through my most recent Good Food magazine gave me just the recipe I needed: lamb and pea keema, which is a mince based dish packed full of green peas and flecked with red tomato.  It's full of fragrant spice rather than anything too hot, making it edible to everyone, not just boys trying to show off their ability to cope with heat!  I served this with naan bread and chutney, and I will definitely be making it again when we have people round for curries as it is relatively fast and is made up of store-cupboard stand-bys.

Lamb and Pea Keema (serves 4)
1 large onion, oughly chopped
2 garlic cloves
4cm piece of ginger
2 large red chillies
500g lamb mince
2 tbsp garam masala
2 tsp turmeric
2 tomatoes, roughly chopped into small pieces
2 tbsp natural yoghurt
200g fresh or frozen peas
Small bunch of coriander

1) Put the garlic, onion, ginger and onion into a blender and whizz until finely chopped.  Add a tsbp of oil to a wok or large frying pan, and then cook the chopped ingredients until fragrant.  Don't do this on too high a heat or the chilli wil choke you!
2)  Add the lamb to the wok and cook until brown.  Then add the tumeric and garam masala.  Cook for a minute or so.
3) Add the tomatoes and yoghurt, stir in and then cook for 30 minutes.  I put in about 100ml of water at this stage to stop the currying drying out too much.
4) Add the frozen peas after 30 minutes, and cook for another five minutes. 
5) To serve top with a good handful of coriander.