Level | Medium


2tbsp olive oil

275g lamb neck fillet, cut into 2.5cm (1in) cubes

1 onion, peeled and sliced

1 clove garlic, peeled and chopped

1tsp each paprika, turmeric and cumin

¼tsp each cinnamon and ground ginger

1tbsp tomato purée

3 medium potatoes, peeled and cut into 2.5cm (1in) cubes

125g (4oz) red lentils

400g can chopped tomatoes

450ml (¾ pint) hot vegetable stock

1tsp runny honey

1tsp salt

Handful of fresh coriander leaves



1. Heat the oil in a large casserole dish, add the lamb and cook for a few minutes until browned all over.

2. Add the onion and garlic to the pan and cook for 5 minutes until softened. Stir in the spices and tomato purée, and cook for 1 minute.

3. Add the potatoes, lentils, tomatoes, hot stock and honey. Season with salt and bring to the boil.

4. Turn heat down to a gentle simmer.

5. Cover the casserole dish with a lid and cook the lamb for 1 1/2 hours, until the lamb is very tender. Serve, sprinkled with coriander leaves.