INDIAN SPICED LAMB WITH SPINACH AND LENTILS

INGREDIENTS

2kg shoulder of lamb
6 tbsp Patak’s tikka masala curry paste
6 tbsp coriander stems, finely chopped
2 tbsp mango chutney
4 tbsp natural yoghurt
1 bulb garlic, halved

For the cake:

2 tsp nigella seeds
2 x 400g tins brown lentils, drained
200g baby spinach
Juice ½ lemon
Red onion, finely sliced
250g cherry tomatoes, halved
Good handful of torn coriander

1 tbsp cumin seeds

METHOD

1. Preheat the oven to 180°C/160°C fan assisted/Gas 5 and score the lamb all over. Combine the curry paste, coriander stems, mango chutney and yoghurt. Spread all over the lamb and, with your hands, work into the cuts. 2 Place in a roasting tin on top of the garlic and add 200ml water. Cover with foil and roast for 2 hours. Remove the foil and cook for another 30-40 minutes until tender and nicely coloured. Allow to rest for 15 minutes.

3. To make the lentils, spoon some of the fat and roasting juices from the tin into a large frying pan, add the spices and fry for 2 minutes. Squeeze the roasted garlic pulp into the pan, add the lentils and add some more roasting juices. Gently heat through until piping hot then stir in the spinach and allow to wilt. Season very well and add a good squeeze of lemon.

4. To serve, spoon the lentil mixture on to a large warm platter and scatter with the onions, tomatoes and coriander. Carve the lamb into thick slices and serve on top with mango chutney and plenty of poppadoms.