Meanwhile, get the spiced lamb cookin’. In a large frying pan, add olive oil and heat for a minute. Then, add your lamb mince, breaking it up as it cooks. After 4 minutes of frying, the lamb should have released fat. I would say, if the fat is excessive, remove some of it with a spoon. You only want about a tablespoons worth left in the pan.
Now, add the cumin, turmeric and coriander to the pan. Stir to evenly distribute into the meat, and the spices become aromatic.
Add the garlic, chilli, dried mint, salt and pepper to the pan and cook for 1 minute.
Next, stir in the nigella seeds. And, finally, add the cavolo-nero and peas and warm through for another 2 minutes. By this point, the lamb should be brown, a little crispy even, and absolutely no pink bits should remain. And it should be tasty as hell!