Lamb & Lentil Chilli

Lamb & Lentil Chilli

Serves 4

Core ½ pt full recipe

1 large onion, finely chopped

2 garlic cloves, crushed

200g can chopped tomatoes

1 small aubergine (about 300g) cut into 1cm dice

140g red split lentils

285g lean diced lamb

1 tsp tumeric

2 tsp mild chilli powder

2 tsp ground cumin

1 tsp ground coriander

1 tsp light muscovado sugar (½pt)

1 tbsp lemon juice

small bunch coriander or mint, roughly chopped

250ml very low fat yogurt

basmati rice to serve

Put onion and garlic into a large saucepan with 100ml water.  Bring to boil and cook for 5 minutes, until softened and nearly all the water has been absorbed.  Add the tomatoes, aubergine, lentils, lamb, turmeric, chilli powder, cumin, coriander, sugar, lemon juice and 450ml water.  Bring to the boil, cover and simmer for 1 hour or until tender.

Season well and stir in most of the coriander/mint and half the yogurt.  Immediately remove from the heat.  Serve with brown basmati rice and the remaining yogurt spooned over the top, sprinkled with remaining coriander/mint.