Lamb and lentil curry

Heat the vegetable oil in a large heavy-based saucepan or casserole dish over a high heat then add the lamb and fry for 3-4 minutes or until golden brown (you may need to do this in 2 or 3 batches, to avoid overcrowding the pan).

Sprinkle the curry powder and cumin seeds over the lamb and fry for 1 minute. Reduce the heat to medium then stir in the garlic, carrots, leek and onion and fry for 3-4 minutes or until the onions are translucent.

Tip in the lentils and chicken bouillon and pour over the water. Give everything a good stir then tuck the bouquet garni in amongst the lamb.

Bring to a boil then reduce the heat to a simmer, season with salt and freshly ground black pepper and simmer gently for 45 minutes - 1 hour, or until the lamb is meltingly tender and the lentils are soft.

Stir the plum chutney into the curry and garnish with chopped coriander. Serve with basmati rice and warm naan bread.

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