Prep time: 20 minutes
Cooking time: 30 minutes
Serves 4
Ingredients
2 medium onions, sliced
2 cloves of garlic, crushed
1 thumb of ginger, grated
1 tsp turmeric
2 tbsp garam masala
2 dry red kashmiri chillies
1 tbsp chilli powder
½ aubergine, cut into cubes
300 g baby potatoes, halves
100 g red split lentils
400 g tinned chopped tomatoes
200 ml water
320 g lamb chops, trimmed and bone in
2 fresh bay leaves
Olive oil
Salt and pepper
Coriander and low fat natural yoghurt to serve
Method
Heat a large lidded casserole and add some olive oil. Sauté the onions, garlic and ginger until soft then add the chilli, turmeric and garam masala.
Next add the aubergine, potatoes and lamb. Pour in the water, bay leaves, tomatoes and lentils, season and stir well.
Put the lid on and simmer for 30 minutes. Serve with another sprinkle of garam masala, some natural yoghurt and a good sprinkle of fresh coriander leaves.
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