A labour of love, and such a lovely delicious, nourishing, well-spiced and comforting curry. Feeds 4.
- 2 tbsp veg oil
- 2 cm piece ginger, minced
- 4 garlic cloves, minced
- 1 tsp mustard seeds
- 8 curry leaves
- 2 dried chillis
- 1 cinnamon stick
- 1 star anise
- 1 large onion, finely chopped
- 30 g tamarind paste
- ½ tsp turmeric
- 30 g fresh coriander, chopped
- 20 g fresh mint, chopped
- 3 large tomatoes, chopped
- 2 big green chillis, chopped
- 1 tbsp brown sugar
- Juice of 1 lime
- 1 tsp salt
- 1 tsp fenugreek seeds / ½ tsp ground fenugreek
- 1 tsp ground coriander
- 1 tsp ground cumin
- ½ tsp ground black pepper
- Grated nutmeg
- 1 tsp kashmiri chilli powder
- 400 g lamb neck fillet, trimmed and cut into pieces
- 200 g butternut squash, diced into 1 cm pieces
- 200 g mixed lentils
- Wash the lentils well, then leave in fresh water to soak while you prep and cook
- Heat 2 tbsp oil in a deep pan over medium heat
- Fry the mustard seeds and curry leaves until they crackle
- Add the star anise, cinnamon, dried chillis, garlic and ginger and cook briefly until the garlic is softened
- Tip in the onion and saute, stirring frequently, until soft
- Add the tamarind, turmeric, fresh coriander, mint, tomatoes, green chillis, sugar and lime
- Stir well and cook until the tomatoes have started to break down
- Add salt, fenugreek, ground coriander, cumin, black pepper, nutmeg and chilli powder, stir together
- Add the lamb and butternut squash, mix to coat with the spiced tomato paste
- Pour over 450 ml boiling water, add the wet lentils and stir together
- Bring to the boil then turn the heat down to a simmer and cook, stirring occasionally (and adding more boiling water if needed) for 30 mins
- The lentils should be fully cooked, the lamb tender and the squash squishy
Serve on spinach rice with aubergine pickle and a blob of thick yoghurt. In a bowl, on the sofa, feeling quietly grateful that the house is momentarily peaceful
Sophie cooks 