15 minutes
45 minutes
Serves 4
Ingredients
500g Scotch Lamb mince
2 tsp garam masala
1/2 tsp hot chilli powder
1 tbsp sunflower oil
1 onion, chopped
2 cm piece root ginger, chopped
1 aubergine, cubed
1 red pepper, seeded and sliced
100g red lentils
400ml hot lamb stock
4 tomatoes, roughly chopped
1 cinnamon stick, broken in half
250g young leaf spinach
Basmati rice and /or naan bread to serve
Cooking Method
For a lovely cooling raita to serve with this curry, coarsley grate ½ cucumber and place in a sieve. Press with the back of a spoon to extract the excess juice. Mix the cucumber with 150g natural yogurt, 2 tbsp chopped fresh mint and a crushed garlic clove.