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.

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Ingredients

2 tbsp sunflower oil
1kg boneless shoulder of lamb, t trimmed and cut into 4cm chunks
2 large Onions, sliced
2 tbsp rogan josh paste
400g tinned chopped tomatoes
1.2 litres vegetable stock
150g split red lentils
150g baby spinach leaves
Salt, and freshly ground pepper
warm naan breads, to serve

For the date and coriander raita:

110g pitted dates, chopped
2 tbsp Coriander, roughly chopped
300ml Greek yogurt
2 Spring onions, chopped
Salt, and freshly ground pepper

For the raw tomato chilli salsa:

1 large red pepper, diced
4 ripe Tomatoes, diced
1 small red onion, finely chopped
1 tbsp extra virgin olive oil
pinch of Sugar
squeeze of lemon juice
1 garlic clove, crushed (optional)
Salt, and freshly ground pepper

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