Lamb, lentil and spinach curry

Method

1. Heat the oil in a large, heavy-based saucepan or casserole dish. Add in the lamb in batches and fry each batch for 2 minutes, browning all over. Using a slotted spoon, remove the browned lamb from the pan and set aside.

2. Add the onions to the pan and cook for around 10 minutes, stirring now and then, until golden and softened.

3. Return the lamb to the pan. Stir in the rogan josh paste, chopped tomatoes, stock and lentils.

4. Bring to the boil, reduce the heat, cover and then simmer gently for 2 hours, stirring now and then.

5. Just before serving, stir in the spinach and season to taste with salt and freshly ground pepper.

6. About 35 minutes before the curry has completed simmering, prepare the raita. In a bowl, mix together the dates, coriander, yoghurt and spring onions. Season with salt and freshly ground pepper. Cover and chill for 30 minutes before serving.

7. To make the salsa, mix together the red pepper, tomato, red onion, olive oil, sugar, lemon juice and garlic, if using. Season well with salt and freshly ground pepper and set aside until serving.

8. Serve the lamb, lentil and spinach curry with the date and coriander raita, raw tomato chilli salsa and warm naan breads.