30 mins
2 hours
4
Ingredients
400g boneless Scotch Lamb shoulder, trimmed of fat and cut into cubes
1 tablespoon Scottish rapeseed oil
2 onions, peeled and thinly sliced
4 garlic cloves, peeled and finely chopped
70g fresh root ginger, peeled and finely grated
1 teaspoon ground turmeric
2 teaspoons ground cumin
2 teaspoons ground coriander
1 teaspoon ground paprika
1 whole cinnamon stick
3 red chillies, deseeded and finely chopped
30g tomato purée
2 x 400g cans chopped tomatoes
700ml water
200ml reduced fat coconut milk
150g dried red lentils
50g chana dal lentils (or can be substituted for red lentils)
Large handful freshly chopped coriander
Juice of 2 limes
For the mint kefir:
200ml kefir (can be substituted for low fat yogurt)
Small handful fresh mint leaves, roughly chopped
To serve:
2 small plain naan breads
Cooking Method
Tip: For additional heat, retain the chilli seeds in the fresh chillies.