Lamb & lentil curry

SERVES 2-4

Lamb shoulder chops are hugely affordable, and by cooking them long and slow you end up with a tasty cut that is meltingly tender. Pair with lentils and you’ve got yourself a one-pot meal!

2 tbsp rice bran oil + extra

2 medium onions, sliced thinly

2 garlic cloves, sliced

1 tsp dried turmeric, cumin,

coriander, garam masala

4 lamb shoulder chops

Water

400g chopped tomatoes

½ tsp salt

1 red chilli, de-seeded

1 can brown lentils, drained

1 cup basmati rice, cooked

2- 4 papadums to serve

¼ cup plain yoghurt

Small bunch coriander

1 Heat the oil to medium in a heavy-based saucepan. Add the onions and cook until wellbrowned. Add the garlic and dried spices, then cook for 1-2 minutes. Remove from the pot.

2 Trim the chops of excess fat. Add a further small splash of oil to the pot and brown the chops on one side. Add the spiced onion mix back in and pour enough water in to half cover everything. Put the lid on and simmer for 30 minutes.

3 Add in the tomatoes, salt and chilli, then simmer, covered, for a further 30 minutes.

4 Pour in the drained lentils and simmer uncovered for 15 minutes, or until the sauce has thickened slightly. Cook your rice and papadums now.

5 Serve drizzled with yoghurt, scattered with coriander, and with rice and papadums on the side to soak up the juices.