Ingredients:

1 kg lamb back straps

1.5 cup dry red lentils

400ml coconut light cream

1 onion, diced

3-5 cloves garlic, minced or grated

1 tbsp ground cumin

1 tsp ground turmeric

1/2 tsp ground cloves

1/2 tsp ground Fenugreek

1/8-1/4 tsp cayenne pepper

1/2 tsp ground black pepper

1/3 fresh lemon

1 cup Passata tomato sauce

1 bunch of fresh coriander, chopped

Salt to taste

Method:

1. A few hours before cooking or overnight,  soak the lentils in the cold water. When ready to cook, drain them and rinse. Then, cover with plenty of  boiling hot water and put aside.
2. Thinly slice the lamb backstraps. Using 1 tablespoon of oil or an oil spray, quickly stir-fry the meat on high heat for about 30 seconds, just until browned. Remove and put aside.
3. In the same pot, stir-fry diced onion and garlic for a minute. Add the coconut cream combined with all spices and seasoning.
4. Add the  drained lentils to the pot and bring to a gentle simmer for 20 minutes.
5. Return the lamb to the pan, mix ensuring it is fully submerged. Cover with a lid, reduce the heat to very low, and slow-cook for about 30 minutes. Regularly mix and add a little water if needed.
6. When lentils start disintegrating, add the lemon and the Passata, mix well, check for seasoning, just bring it to simmer, and turn off the heat.
7. When served, add fresh coriander over the curry. Serve with steamed rice.

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