Total cooking and preparation time approximately 1 hour 15 minutes

Serves 2

Ingredients

2 tbsp ghee or vegetable oil
1½ lb lamb, diced
1 large or 2 small onions, finely chopped
2 cloves garlic, crushed
8 oz tin chopped tomatoes
1 tsp turmeric
2 tsp chilli powder
2 tsp ground cumin
1 tsp ground coriander
1 tsp soft brown sugar
1 tbsp lemon juice
1 tsp salt
1 tsp coarse ground black pepper
1 red pepper, chopped
1 aubergine, chopped
1 cup red lentils
2 cups water
1 tbsp dried coriander leaves

Method

1. Heat the oil in a very hot karahi or wok and stir-fry the lamb, onions and garlic for about 3 minutes, until the meat has browned and the onion has softened.
2. Add the tomatoes, turmeric, chilli, cumin, ground coriander, sugar, lemon juice, salt and black pepper.
3. Lower the heat to medium, bring to the boil and simmer for 30 minutes.
4. Add the red pepper, aubergine, lentils, water and coriander leaves, and simmer for about another 30 minutes, until the lamb is tender and the lentils have softened.
5. Serve with basmati rice and poppadums.