Lamb and Lentil Curry

Ingredients:

2 tablespoons sunflower oil
500g lamb neck fillets, trimmed, and cut into 3cm-chunks
2 onions, roughly chopped
3 large garlic cloves, roughly chopped
3 tablespoons medium curry paste
1 x 400g tin chopped tomatoes
150g dried split red lentils, rinsed and drained
500ml water
1 teaspoon salt, plus extra to season
75g mature spinach leaves, rinsed, shredded, and any tough stalks discarded
Freshly ground black pepper
Steamed rice or naan bread, to serve

Method:

1. Heat the oil in a large, lidded saucepan over a medium heat. Add in the lamb fillets, onions and garlic, and fry for five to six minutes until lightly browned, stirring regularly.

2. Add the curry paste and stir well to coat the lamb and onions. Continue to cook for one to two minutes, stirring well. Then, add the tomatoes, lentils, water and salt. Bring the mixture to boil.

3. Reduce the heat until the mixture is simmering, then half-cover the pan with the lid. Simmer very gently for 45 to 50 minutes, stirring regularly, until the lamb is very tender.

4. Season with salt and pepper, stir in the spinach leaves, and simmer for a further two to three minutes, or until tender.

5. Serve in bowls with steamed rice or warm naan bread.

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