Char the sugar snap peas on a hot cast iron pan with just about 1/4 tsp oil and season when done. Set aside.
Heat oil in a heavy bottom pot. Add your finely chopped onions and fry until just starting to brown on the edges, this could take unto 10 minutes so don't rush it. Add the garlic, ginger pastes and cook until they no longer give that raw smell.
Add the turmeric, Kashmiri chilli, coriander and cumin powders and cook, while stirring often, until spices are fragrant.
Add in the tomato puree and cook until all water has evaporated and you start to see it the oil separate from the sides.
At this point, turn up your heat to a medium high and add the lamb mince. Sear and fry the meat stirring constantly so its evenly coated in the spice mix and your start to see colour. Use hot water to deglaze as necessary. Season with salt and cover and let it cook on a low heat for about 20 minutes or so. Add the garam masala and cook for just under a minute.
When ready, Add the charred sugar snap peas. Balance with a bit of sugar and lime juice. Garnish with lots of fresh chopped coriander leaves. Let it rest for at least 30 minutes before serving.
