2tbsp vegetable oil
500g lamb mince
1 onion, finely chopped
2 garlic cloves, crushed
1tsp ginger paste
4½tbsp korma curry paste
250ml hot vegetable stock
500g potatoes, peeled and cut into 2cm cubes
400g can chopped tomatoes
390g can lentils, drained and rinsed
100g frozen peas
Salt and freshly ground black pepper
Handful of fresh coriander, chopped, to garnish (optional)
1 Heat half the oil in a large, deep frying pan over a high heat. Brown the mince for 6-8min, breaking any lumps with a wooden spoon, until browned. Remove from the pan and set aside.
2 In the same pan, heat the remaining oil over a high heat. Cook the onion, garlic and ginger paste for 3-4min, stirring, until tender.
3 Add the curry paste and cook for 1-2min, stirring, until fragrant. Return the meat to the pan. Add the stock, potatoes, tomatoes, lentils and peas. Cook for 40-45min until the potatoes are cooked through. Season with salt and pepper.
4 Garnish with coriander, if using, and serve with poppadoms, if liked.
Use diced leg of lamb instead, if you prefer.