Ruby Bhogal served up tasty lamb keema curry with mint yoghurt in just 20 minutes on Steph’s Packed Lunch.

The ingredients are: 2 white onions, peeled and chopped, 3 cloves garlic, peeled and chopped, 1 ½ inch piece of ginger, peeled and chopped, 1tsp cumin seeds, toasted, 2tbsp vegetable oil, 1 ½ green finger chilli, finely chopped, 1tbsp garam masala, 1 ½ tsp salt, 1tsp turmeric, ½ star anise, ½ tin of chopped tomatoes, 500g lamb mince, 150g frozen peas and 4tbsp fresh coriander.

For the yoghurt sauce: 250g Greek yoghurt, 2tsp mint sauce, 2tbsp fresh coriander, finely chopped, Pinch of garam masala, Pinch of chilli powder, ¼ clove garlic, peeled and grated and Splash of whole milk.

To serve: 4 pitta breads, lightly toasted and brushed with melted butter and Mixed salad (cucumbers, red onion, lettuce, baby tomatoes, lemon-juiced).

See more curry recipes in the book titled: Indian Restaurant Curry at Home Volume 1: Misty Ricardo’s Curry Kitchen available from Amazon now.