Lamb Stew with Chickpeas
Drain peas. Rinse lamb, pat dry and cut into 1 cm (approximately 0.5 inch) cubes. Peel onion, chop finely. Peel ginger, grate finely. Rinse chile pepper, cut in half lengthwise, remove seeds and chop finely. Rinse tomatoes and cut into quarters.
Heat butter in a pan, sauté onion and meat on medium heat for 3 minutes. Add chickpeas and cook for 3 minutes.
Add spices, salt, sugar, chile and ginger and cook, stirring, for 3 minutes. Add tomatoes and 200 ml (approximately 3/4 cup) of water, cover and simmer on medium heat for 20 minutes. Sprinkle with garam masala. Serve.