Lamb Madras

Ingredients - Serves 2

1 tbsp olive oil

300 - 400g fresh lamb, diced

1 red onion, sliced into half moons

2 garlic cloves, finely chopped

100g spinach, roughly chopped

400g canned tomatoes

75g red lentils, washed and drained

1 tsp ground ginger

1 tbsp ground cumin

1 tbsp ground coriander

1 tsp garam masala

1 tbsp pataks madras paste

Optional, if making Bombay potato:

700g potato, chopped into 2cm cubes

Heat the oil in a large pan and cook the lamb for about 10 minutes until browned all over. Remove the lamb from the pan and put to one side

Cook the onion in the same pan until brown

Stir in the ginger, garlic, cumin and coriander, then cook for 2 more minutes

Return the lamb to the pan and pour over the tinned tomatoes

Bring to the boil then leave to simmer on a gentle heat for 1 ½ hours. Top up with boiling water if the sauce becomes too dry

Add the red lentils, garam masala and madras paste and simmer for 5 more minutes

Stir in the spinach and cook until the leaves start to wilt

Bring a large pan of salted water to the boil around 30 minutes before the main dish is ready.

Add the cubed potato and cook until it just starts to soften, which is usually about 20 minutes.

Gently stir in ½ tbsp madras paste with a wooden spoon