We bought ‘the fast 800 recipe book’ and this is a meal it recommends.

361kCal Per Serving

A handy throw it all together that yoiu can put in the oven and forget about. Use a good quality curry paste for best results..

Ingredients

Coconut/Rapeseed Oil: 1 tbsp

Onion: 1, medium finely sliced

Lamb Neck Fillets: 500g, trimmed and cut into 3-4cm chunks

Indian Curry Paste: 60g (about 4 tbsp) – rogan josh or tikka masala works best

Dried Red Split Lentils: 50g

Spinnach: 200g, frozen

Instructions

1. Preheat the oven to 180°c/160°c fan/gas 4
2. Heat the oil in a pyrex dish and gentry fry onions for 5 minutes or until softened and lightly brown.
3. Add the lamb chunks , season with sea salt and black pepper and cook for 3 minutes or until coloured on all sides turning regularly. Stir in the curry paste and cook with the lamb and inion for 1 minute.
4. Add the lentils and spinnach and stir in 500g water and bring to the boil. Cover with a lid and cook in the oven for 60-75 minutes or until the lamb is tender and the sauce is thick.

Optional

Serve with Cauliflower Rice and Cucumber and Red Onion Salad to complete the meal.