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Heat the oil in a frying pan. Add the lamb and brown over a high heat. Remove the lamb and set aside. Add the onion to the pan and cook for 2-3 minutes. Add the red pepper and cook for a further 1-2 minutes. Combine the gravy mix, water, curry and tomato pastes. Add to the pan and bring to the boil, stirring constantly. Add the lamb and chick peas, then simmer for 3-4 minutes or until the lamb is cooked. Season with black pepper before serving.
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