Add chopped onions to a large pan on medium heat. Fry in 2 tbsp cold pressed rapeseed oil until translucent, about 5 minutes.
Add garlic, ginger, chopped green chilli and spice and cook through for a few minutes until you smell the fragrance of the spices.
Add the lamb mince and stir thoroughly to break up the meat and to mix with the onion mixture. Cook for 20 minutes. Keep stirring.
Add the frozen peas and cook for a further 5 minutes. Add some water if it starts to look too dry.
Season well. Add some chopped coriander before serving.
Make the yoghurt sauce with some chopped coriander and salt.
To serve, grab a handful of lettuce, top with a generous spoonful of lamb. Add some sliced chillies and some yoghurt sauce.