Freshly ground spices make this lamb curry fabulously fragrant, while green lentils give texture and substance. Serve with natural yoghurt and saffron rice.
• If it's more convenient, you can braise the curry in the oven. In step 3, after bringing to the boil, cover the casserole dish and place it in a preheated 180ºC oven. Cook for 1¼ hours. Add the lentils and tomatoes and cook for a further 20 minutes or until tender.
• Gourmet delicatessens and health food shops sell a wide range of lentils. Any of them can be used, but check first whether they are best soaked before cooking, because you may need to plan ahead. Red split lentils and split peas are a good choice because they do not need soaking.
Lentils are an excellent source of dietary fibre, particularly the soluble kind responsible for keeping levels of bad cholesterol down. They are also a useful source of thiamine and vitamin B6.
How can this be 'dairy free' if it has natural yoghurt in it? - 29 Oct 2008