Low-calorie cooking spray
800g lean lamb leg steaks, visible fat removed, cut into bite-size chunks
2 onions, finely chopped
1 tbsp grated fresh garlic
5cm piece fresh root ginger, grated
1-2 green or red chillies, deseeded and finely sliced
2 tbsp medium curry powder
400g can chopped tomatoes
250ml vegetable or chicken stock
50g dried red lentils
2 large carrots, peeled and cut into large chunks
1 large aubergine, cut into bite-size chunks
400g can chickpeas, drained and rinsed
2 tomatoes, chopped, to serve
Fresh coriander sprigs, to serve
1 Preheat your oven to 160°C/fan 140°C/gas 3. Spray a large, lidded ovenproof pan with low-calorie cooking spray and place over a high heat. Cook the lamb in batches until lightly browned all over. Transfer to a plate and set aside.
2 Wipe out the pan with kitchen paper, then return to a medium heat. Add the onions with a splash of water and stir-fry for 4-5 minutes, or until beginning to soften. Stir in the garlic, ginger, chillies and curry powder and cook for 1 minute.
3 Add the lamb to the pan with the canned tomatoes, stock, lentils and carrots. Bring to the boil, then cover and cook in the oven for 1½ hours. Stir through the aubergine and chickpeas, then return to the oven for a further 20 minutes, or until everything is tender. Season and serve scattered with the tomatoes and coriander sprigs.