Start by making the chapatti dough; mix the flour with water, a little butter and salt. Knead until a good consistency is reach, wrap in clingfilm and place in the fridge.
Using a pestle and mortar grind the cloves and cardamon pods, removing any flakes. Chop the garlic and ginger then grind into a paste. Finely slice the onion and chillies. Peel and roughly cube the potatoes and soak in water with lemon juice.
Heat the wok with some oil and add the dried spices and cook for a few minutes, next add the garlic and ginger paste, and also cook for a few minutes. Add onions and chillies and cook until soft. Add the mince, make sure to break it up with a wooded spoon, add chilli powder ( about 4tsp) and stir well. When the mince starts to brown, pour a glass of sherry and add to the pan.
Add the tomato's and puree, stir well, making sure the mince is coated well.
Drain the potatoes, add into the pan, bring the mixture to a simmer and add the lid on and cook until just tender.
Once cooked, then add frozen peas and chopped corriander. Stir well to combine and then put the lid back on but take the dish off the heat.
Remove the dough from fridge and remove a small ball size, dust with flour, blend in lumps of soft butter, dust and roll out to the size of a small plate. Place on a hot griddle or frying pan and cook each side for a 2 minutes.
Tips: Season well, and taste all the way through, adding extra, if required. Add more or less chillies according to taste.
Serve with sour cream in a bowl
Please note: this recipe has been created and uploaded by a member of the Tesco Real Food online community. Tesco does not test customer recipes so cannot accept responsibility for the content, validate the results or answer queries regarding them.