Saute the onions and brown the lamb in a frying pan on a low heat, taking care not to burn the onions. Allow the mixture to sweat a little.

Break the stock cube over the simmering meat and onions.

Add the cumin and mild curry powder, and mix well in the pan, turning the meat and onions all the time, making sure they don't burn.

Add enough water to almost cover the meat and let the flavours mix together. I added my peas here.

Mix the cornflour into a past with a little water and add to the pan. When the stew begins to thicken, it's ready to transfer into an oven dish for the final step.

Bake in the oven for approximately 20 minutes on a moderate heat.