In a large wide, frying pan, add the lamb and allow to brown as you break up the lumps. Once it is all done and there is no more pink, drain off the excess fat and set the meat aside. In the pan, add the whole spices adding the whole chilli for extra heat and cook for 20-30s.
Add the lamb back in with both sauce packets and the tomato puree. Add a good splash of water as well. Bring to a simmer, cover and cook until the lamb is soft, another 15-20m. Keep an eye on the pan and add a little boiling water if the pan looks dry.
After 10m, add the peas, garam masala and black pepper and continue to cook for another 4-5 minutes or until the meat and peas are done. Stir in the fresh coriander and serve.
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