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Indian spiced casserole

Spend just 15 minutes getting this casserole ready, then go and put your feet up for 2 hours while it cooks!

Serves: 6
Preparation time: 10-15 minutes
Cooking time: 1½-2 hours

What you need:

• 675g/1½lb lean boneless lamb or mutton (shoulder or leg), cut into 2.5cm/1inch cubes
• 15ml/1tbsp sunflower oil
• Salt and freshly milled black pepper
• 15ml/1tbsp ground cumin
• 15ml/1tbsp ground coriander
• 15ml/1tbsp garam masala
• 1 medium onion, peeled and sliced
• 1 x 400g can cherry or chopped tomatoes
• 150ml/¼pint good, hot lamb stock
• ½ x 400g can haricot beans, drained
• 100g/4oz curly kale or cabbage, shredded

What you do:

1. Heat the oil in a large non-stick frying pan. Meanwhile, place the lamb in a large bowl, add the seasoning and spices and mix gently.
2. Cook the lamb in batches for 3-4 minutes until brown. Transfer to a large casserole dish. Cook the onions in the same frying pan for 1-2 minutes and add to the casserole dish.
3. Add the tomatoes and stock, bring to the boil, reduce the heat, cover and simmer for 1½-2 hours.
4. 10 minutes before the end of the cooking time add the haricot beans and kale or cabbage.
5. Garnish with some freshly chopped coriander and serve the casserole with mango chutney, chapattis, naan bread or rice.

Handy tip: If you prefer your casserole slightly hotter add some hot pepper sauce.

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