1. Put the oil in a large saucepan and set over a medium to high heat. Put in the onions and fry until the onions are browned at the edges.
2. Add the minced meat and fry while breaking up the lumps until the meat loses its redness.
3. Stir in Shemin’s Indian Curry Paste and cook for approx. 2-3 minutes. Add the yoghurt and passata, and stir until well mixed.
4. Add the water and potatoes, stir and bring to boil. Cover and lower the heat and cook gently for 25-30 minutes or until the potatoes are nearly cooked. Add the peas and cook gently until the potatoes are tender and the peas are cooked through.
Season to taste and add lemon juice before serving.