Nisha Katona served up a tasty Keema Bunny Chow with lean mince lamb and frozen peas on Sunday Brunch.

The ingredients are: 80ml vegetable oil, 2 white onions, finely diced, 5cm fresh root ginger, peeled and grated, 3 garlic cloves, minced, 500g lean lamb mince, 200g canned chopped tomatoes, 200g chickpeas/garbanzo beans, drained and rinsed, 1/4 tsp ground turmeric, 1/4 tsp chilli powder, 2 tsp ground cumin, 2 1/4 tsp garam masala, 1 tsp salt, 2 tsp sugar, 50g frozen peas, 1 large green chilli, deseeded and finely sliced and 1/2 small bunch of fresh coriander, roughly chopped.

See recipes by Nisha in her book titled: The Spice Tree: Indian Cooking Made Beautifully Simple available from Amazon now.