Ingredients

• 2 tbsp sunflower oil
• 500g/1lb 2oz lamb neck fillets
• trimmed
• cut into 3cm/1¼in chunks
• 2 onions
• roughly chopped
• 3 large garlic cloves
• roughly chopped
• 3 tbsp medium curry paste
• 1 x 400g tin chopped tomatoes
• 150g/5½oz dried split red lentils
• rinsed and drained
• 1 tsp salt
• plus extra to season
• 75g/2½oz curly kale (or mature spinach leaves)
• rinsed
• shredded
• any tough stalks discarded
• freshly ground black pepper
• steamed rice or naan bread
• to serve

Directions

• 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.
• 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. 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.)
• Season with salt and pepper
• stir in the kale and simmer for a further 2-3 minutes
• or until tender.
• Serve in bowls with steamed rice or warm naan bread.