Lamb and Lentil Curry

Red lentils soak up the cooking juices to make a thick spicy sauce in this curry. Cubes of beef or pork may be used instead of the lamb, if preferred. If you are short of time or inclination, use ready-made cucumber raita.

Serves 1

1 onion, chopped, or 40 g/1½ oz frozen diced onion
1 small garlic clove, crushed, or 2.5 ml/½ tsp garlic purée (paste)
5 ml/1 tsp grated fresh root ginger or bottled ginger
1.5 ml/¼ tsp chilli paste or a pinch of crushed dried chilli flakes or chilli powder
5 ml/1 tsp korma or other mild curry paste
150 ml/¼ pint/2/3 cup very hot (not boiling) vegetable stock
50 g/2 oz/1/3 cup red lentils
150 g/5 oz boneless cubed lamb
200 g/7 oz/small can of chopped tomatoes
Salt and freshly ground black pepper
For the cucumber raita:
5 cm/2 in piece of cucumber, finely chopped or grated
150 g/¼ pint/2/3 cup of Greek-style or thick natural yoghurt
5 ml/1 tsp chopped fresh mint or coriander (cilantro) or 2.5 ml/½ tsp of bottled mint, drained

1. Put the onion, garlic, ginger, chilli and curry paste in the ceramic cooking pot. Stir in a little of the stock and blend everything together, then pour in the remaining stock. Cover with the lid and switch on the slow cooker to Low. Leave for a few minutes while measuring and preparing the rest of the ingredients.
2. Rinse the lentils in a sieve (strainer) under cold running water, then add to the pot with the lamb and tomatoes. Cover and cook for 4-5 hours or until the lamb and lentils are very tender.
3. To make the cucumber raita, mix together the cucumber and yoghurt. Stir in the fresh mint or coriander and season with salt and pepper.
4. Taste and season the curry with salt and pepper. Serve straight away with warmed naan bread and popadoms.

Cook's tip
If you enjoy spicy food, it's worth investing in a small jar of ready-chopped chillies; once opened they will keep in the fridge for 2-3 months. About 5 ml/1 tsp is the equivalent of one small chilli.

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