2 tbsp Erica’s Chilli, Garlic & Oregano oil
1 lb. lean diced Lamb (or Beef) OR 500g of soya mince
6 cups water
1/3 cup chana dhal (yellow split peas) or lentils
1 or 2 tomatoes quartered
I Jar Ruby Curry Paste
1 spoonfull of All The Raj Curry Paste
1 tbsp. chopped cilantro
1.Heat the oil in a large pan add the Lamb or soya mince alternative and the contents of a jar of Ruby Curry Paste
3. Pour in 3 3/4 cups of the water and cover the pan with a lid or foil, making sure the foil does not come into contact with the food. Simmer for 35-40 minutes or until the lamb or soya mince is tender.
4. Put the chana dhal (yellow split peas) or lentils into a large pan with the remaining measured water and a spoonful of All The Raj Curry paste and boil for 12-15 minutes, or until the water has almost evaporated and the split peas are soft enough to be mashed. (Don’t mash them, though.) If the mixture is too thick, add up to 2/3 cups water.
5. When the lamb is tender, remove the lid cook, stirring occasionally, until the liquid simmered and is reduced by about half.
6. Add the cooked split peas to the lamb or soya mixture and mix well together. Ladle into bowls or onto plates with the rice. Garnish with the tomato quarters, chopped cilantro and serve. ENJOY!