Warm up your winter with this hearty casserole. The delicious flavours of garam masala and Gujarati curry paste will transport you to India. Not only is it loaded with an explosion of fragrant spices, but the lentils also make it wonderfully filling. Try serving this casserole with steamed rice and a spoonful of yogurt.
Heat the oil in a flameproof casserole dish and brown the lamb in the oil in batches. Transfer to a bowl each time with a slotted spoon.
Cook the onion in the lamb juices for 5 minutes before stirring through the garlic, Garam masala and curry paste. Return the lamb to the pan and pour over the chopped tomatoes and lamb stock. Bring to the boil, then simmer for 1 hour 30 minutes before stirring in the cherry tomatoes and cooking for a further 10 minutes.
Stir through the spinach and lentils and warm through for 5 minutes before scattering with coriander to serve, with steamed rice and a spoonful of yogurt.
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