For 4 to 6 people

Ingredients

1 large onion finely chopped

2 garlic cloves

400g tin chopped tomatoes

1 x 300g aubergine cut into 1/2 ” dices

5 0z red lentils

10 oz diced lamb leg steak

1 teaspoonful turmeric

2 teaspoonfuls mild chilli power

2 teaspoonfuls ground cumin

1 teaspoonful ground coriander

1 teaspoonful light brown sugar

1 tablespoon lemon juice

Small bunch of mint, roughly chopped

5 fl oz natural yoghurt

Method

Put onion and garlic into a large pan with 100mls of water, simmer for 5 minutes, then add tomato, aubergine, lentils, lamb, spices, sugar, lemon juice and 300mls of water. Bring to the boil, cover and simmer for 1 hour until tender. Season with salt and pepper and stir in the mint and yoghurt. Remove from heat and serve with basmati rice.