lamb and lentil curry

1. Heat the oil in a large, lidded, non-stick saucepan over a medium heat. Add the lamb, onions and garlic and fry for 5-6 minutes until lightly browned, stirring regularly.

2. Add the curry paste and stir well to coat the lamb and onions. Continue to cook for 1-2 minutes, stirring well, then add the tomatoes, lentils, 500ml/18fl oz water and salt. Bring the mixture to the boil. 

3. Reduce the heat until the mixture is simmering, then half-cover the pan with the lid and simmer very gently for 45-50 minutes, stirring regularly, until the lamb is very tender. (Add a little extra water if the curry is beginning to look dry before the lamb is tender.)

4. Season with salt and pepper, stir in the kale and simmer for a further 2-3 minutes, or until tender.

5. Serve in bowls with steamed rice or warm naan bread.

Recipe Tips

• Tip 1: This dish can be cooked in a slow cooker. Follow the recipe up to the end of step 2, using 350ml/12fl oz water instead of 500ml/18fl oz. Transfer the ingredients to a large slow cooker, cover and cook on high for 3½ hours or until the lamb and lentils are just tender. (Or on low for longer.) Stir in the kale, cover and cook for a further 5-10 minutes or until the kale has softened.

• Tip 2: This curry is suitable for freezing, but the rice is not. Divide the curry between freezer-proof containers, it will keep in the freezer for up to 2 months.

• Tip 3: This dish can be prepared in advance - just add 150ml boiling water to the curry when you reheat it.

• Tip 4: The lamb can be swapped for 6 boneless, skinless chicken thighs, each cut in half.