Lamb and Lentil Curry Preparation Time: 25 minutes | Cooking Time: 1 hour 15 minutes 1 tablespoon plain flour 1 tablespoon curry powder 1/4 teaspoon chilli powder 1 teaspoon ground ginger 1/2 teaspoon salt 1/2 teaspoon freshly ground black pepper 50g butter 1kg trimmed diced lamb 1 large brown onion (200g), chopped coarsely 2 cloves garlic, crushed 1 medium red pepper (200g), seeded, cut into 1 cm squares 400g tin tomatoes, chopped coarsely 2 cups lamb stock 250g brown lentils, rinsed and drained 1/2 cup coconut milk

Combine flour, powders, ginger, salt and black pepper in small bowl.

Melt butter in large heavy-based saucepan; cook lamb, in batches, until browned all over. Set aside.

Add onion, garlic and red pepper to same pan; cook until onion is soft and just beginning to brown. Add curry mixture, stir well; cook, stirring, 1 minute.

Add undrained tomatoes and stock, stir well. Add lamb, lentils and coconut milk; simmer gently, covered, stirring occasionally, 1 hour or until lamb and lentils are cooked.

SERVES 4

SERVING SUGGESTION: This dish can be served with plain boiled rice or on its own. Place bowls of mango chutney, chopped banana, chopped tomato, desiccated coconut and yogurt on the table as extra accompaniments.