Scotch Lamb Dhansak

For the Scotch lamb dhansak:

• Heat the oil in a large non-stick frying pan and fry the onions, garlic and ginger until soft and lightly coloured.

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• Add the spices and chilli. Cook for 1 minute.

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• Add the lamb, stirring to coat well with the spices. Cook for 4-5 until brown. Add the tomato purée and cook for a further minute.

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• Add the chopped tomatoes, 200ml water and the coconut milk. Reduce the heat and simmer gently for 1hr 15 minutes.

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• Add the lentils and the remaining water. Cook for a further 30 minutes. As the lentils cook they will absorb the liquid. If the mixture looks too dry add a little more water. The curry is ready when the lentils are soft and the lamb is tender and soft.

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• Remove the whole cinnamon stick and garnish with the coriander and lime.

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For the mint kefir

• Whizz together the kefir and mint, in a blender or food processor.

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To serve:

• Divide the curry between the serving bowls. Place the naans and kefir in the middle of the table to share and serve.

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