1. Heat the oil in a large frying pan and cook the onion and garlic over a high heat, stirring constantly so they don’t brown or burn. Fry until translucent and tender. Remove from the pan and keep to one side.
2. Put the lamb mince in the same pan and sear until the meat starts to caramelise and turn a golden brown colour. Remove from the pan and keep to one side.
3. Pour a small amount of water into the bottom of the pan and bring to the boil. Reduce down whilst you use a spatula to scrape any leftover meaty juices that are stuck to the bottom of the pan. When the water has reduced by half, put the onion, garlic and lamb mince back in the frying pan. Add the curry powder and cook for a further 2 minutes.
4. Stir in the tomato puree then add the coconut milk. Fill the empty tin with water then pour this in too. Stir well, season with salt and pepper and bring to the boil. Simmer for 20-30 minutes until the sauce thickens. Add further seasoning if required. Serve with basmati rice or flatbreads.