1. Gently heat the oil in a pan and add the cumin seeds, black pepper and turmeric.
2. When they start to sizzle stir in the onions and allow to soften.
3. Add the garlic, red chilli and ginger. In the meantime rub the dried herbs, garam masala and smoked paprika into the minced lamb.
4. Add the lamb to the pan and stir well, bashing it down to break it up. Allow to cook and caramelise before stirring it. It should have a deep golden brown colour.
5. In the meantime make the spiced flatbreads. Mix all the ingredients together with some warm water to form a dry dough. Cover and allow to rest.
6. Once the minced lamb is coloured add the tomatoes, peas and enough water to cover. Allow to cook through for around 10 minutes.
7. Heat a large frying pan for the flat breads. Pinch some dough off, about a golf ball size, and roll out until thin.
8. Cook in the frying pan before flipping over to cook on the other side. You can drizzle over some butter or oil if you like them crispy.
9. Finish the masala by tasting it, adjusting the salt and stirring through some lime juice and fresh coriander.
Anjali's Tip: I like to serve this with a refreshing beetroot, cucumber and mint raita. Finely chop the veg and herbs and stir through some thick yoghurt. Don’t forget to season with salt and lime.