• 100g dried red lentils
  • 511g carrots peeled cut into chunks
  • 2 onions peeled and thinly sliced
  • 400g chopped tomatoes
  • 1 tsp turmeric
  • 1 tbsp ground cumin
  • 2tsp ground coriander
  • 2 tsp finely crushed cardamom seeds
  • Spray light
  • 596g lean lamb leg steaks cubed
  • 2 tsp grated ginger
  • 6 cloves garlic
  • 3 red chilli
  • 2 tsp garam masala
  • 4 tbsp chopped coriander


  • STEP 1
    Put lentils carrots onions and tomatoes in a pan with the turmeric, ground cumin, ground coriander, and cardamom seeds. Add garam masala if using powdered version. Add enough water to cover lentils and veg. Simmer gently for about 25 mins til lentils are tender
  • STEP 2
    Spray light into pan place on high heat, brown lamb in batches, add ginger, crushed garlic, and red chillies. Cook for a few minutes then add to lentil mixture with 198ml of water.
  • STEP 3
    Cover and simmer for 1.5 hours remove cover for final 30 minutes. Stir in garam masala and chopped coriander

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