Instructions: Heat the oil in a frying pan.

Add the lamb and brown over a high heat.

Remove the lamb and set aside.

Add the onion to the pan and cook for 2-3 minutes.

Add the red pepper and cook for a further 1-2 minutes.

Combine the gravy mix, water, curry and tomato pastes.

Add to the pan and bring to the boil, stirring constantly.

Add the lamb and chick peas, then simmer for 3-4 minutes or until the lamb is cooked.

Season with black pepper before serving.

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