To make the mini chapati bowls, use an 8cm diameter cutter to cut 4 circles out of each chapati. Place the circles in a cupcake tray and bake in the oven for 5-10 minutes until firm and starting to go brown.

To make the larger chapati bowls, place each chapati in a small oven proof bowl, such as a cereal bowl (do check yours are oven proof!) and bake in the oven for 10-15 minutes until firm and starting to go brown.

While your chapati bowls are cooking, make the lamb keema. Place the oil in a large frying pan, or sauté pan, and add the onions. Cook on a low heat for 3 minutes, until just starting to soften.

Turn up the heat to medium and add the lamb mince. Cook for 3 minutes until mostly browned, and then add the garlic, ginger, chilli, cumin and garam masala. Cook for 2 more minutes.

Next, add the salt, pepper, tomato puree and water. Simmer on a low heat for a further 10-15 minutes until most of the water has evaporated.

While the lamb keema is simmering, mix together the raita ingredients. Make sure that after you have grated the cucumber you take care to squeeze most of the liquid out of the cucumber or your raita will be watery. (I just gather up the grated cucumber in my hands and squeeze over a bowl or the sink).

When everything is ready, divide the keema between the chapati bowls and top with the raita and a sprinkling of coriander. Alternatively place all the individual elements on the table and allow everyone to make up their own chapati bowls just the way they like them.