It makes a nice change to use lamb in a curry and this recipe is perfect for making your first lamb-based curry using easy to find ingredients as well as the Lajina Masala Curry Masala. This freezes well so I have recommended you make a bigger pot.
Fry or boil 3 finally chopped or minced onions until golden and caramelised.
Add a tin of tomatoes and puree, cook on a high flame to sizzle. Add a splash of water to prevent burning.
To this mix, add the whole masala magic pot, sizzle on a high heat and then add your 750g to one kilo of lamb. Seal the lamb in the sauce for 5 minutes and add two handfuls of red lentils with 500 ml of boiling water.
Simmer for at least an hour or even two and finish with a small knob of butter and freshly chopped coriander.
You may need to add some extra water as the lentils will absorb liquid.
Alternative Method is to make up the curry sauce and add this with the lamb into your slow cooker, works a treat!