If you don't want to do through the admin of gathering all the spices used here, you can find and add 2-4 tablespoons of red curry paste and just the garlic and ginger. You'll still get the same flavour.

What You'll Need - Serves 4

  • 500g Stewing Lamb/ Lamb Knuckles

  • 1/2 Can Tomatoes (200g) or 2 Fresh Tomatoes)

  • 1/2 Split Red Lentils

  • 1 Tsp Tomato Paste

  • 1 Onion

  • 1 Tsp Tumeric Powder

  • 2 Tsp Ground Cumin

  • 2 Tsp Paprika

  • 2 Tsp Ground Coriander

  • 1 Fresh Chili or more if required.

  • 4 Bay Leaves

  • 4 Garlic Cloves

  • 4 Tbs Plain Yoghurt

  • 1/2 Bunch Spinach

  • Thumb size piece of ginger (1 Tbs ground/grated ginger)

  • 3 Cups Water

  • Salt & Pepper

Prep - 10 Minutes

  • Finely chop your onion and garlic cloves.

  • Peel and grate your ginger

  • If you're using fresh tomatoes, dice them (I don't mind having the skin on them)

  • Season your lamb pieces with salt and pepper

Let's Get Cooking - 60 Minutes

  • Heat cooking oil in a large pan then fry the lamb pieces until they have browned and put them aside (Do a small bath at a time to ensure that the pot doesn't lose heat and the meat starts to boil)

  • Add the spices, chili, garlic and ginger into the oil to release their flavours. (If you're using curry paste, you'd put it in now with the ginger and garlic)

  • Add the onions and stir until cooked.

  • Add the tomatoes and cook them down. Once cooked add the tomato paste and season with salt and pepper.

  • Add the water and bring to a simmer

  • Add the sweet potato and the lamb pieces and cook until the lamb is tender.

  • 20 Minutes before the lamb is done, add in the lentils and plain yoghurt and allow them to cook together

  • While the lamb is cooking take the spinach leaves and pull them from the stalks, you can discard of the stalks.

  • 2 minutes before removing from the stove, add the spinach leaves and allow to wilt then remove off the stove and serve.

Love,

V