Brown the lamb pieces, chopped pepper, and onions gently in a frying pan, with a little butter, vegetable oil, ginger, and garlic.
Once golden, drain off the fat and move to a large saucepan.
Add the tomatoes, puree, curry paste, chilli powder, turmeric, and paprika gradually to the saucepan as the mixture thickens.
Meanwhile, leave on a low heat and start boiling the rice. The curry should be ready after 20 minutes and the basmati rice will be ready once it has soaked up all of its water.
Serve together with a garnish of freshly chopped coriander and salt and pepper to taste.