Slow-cooked lamb daleem

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Ingredients

• 200g/7oz porridge oats
• 200ml/7fl oz olive oil
• 2 large cinnamon sticks
• 3 bay leaves
• 1 tbsp cumin seeds
• 3 large onions, finely chopped
• 2 tbsp salt
• 190g jar chopped garlic, drained
• 180g jar chopped ginger, drained
• 2 tbsp garam masala
• 1 tsp ground turmeric
• 1 tbsp chilli powder
• 2 tbsp ground coriander
• 400g tin green lentils, drained
• 1kg/2lb 4oz boneless lamb, diced (such as shoulder or neck)

To serve

• fresh ginger, cut into thin sticks
• green chillies, sliced
• lemon wedges

Method

Before starting this dish, make sure to preheat the oven to 190C/180C Fan/Gas 5.

1. Put a large frying pan over a high heat, add the oats.

2. Remove the pan from the heat and set aside.

3. Put a large flameproof casserole over a medium heat. Add the oil and when it is hot, add the cinnamon, bay leaves and cumin seeds.

   1. As soon as the spices start to sizzle, add the onions and salt and mix.

4. Add the garlic, ginger, garam masala, turmeric, chilli, ground coriander, lentils and lamb.

5. Mix well and pour in 1.5 litres of water. Add the toasted oats, put the lid on and transfer to the oven for 3 hours.
   1. Check after 1 hour and add more water.
6. After another hour, give the curry a good stir and add a little more water if necessary. Return to the oven for the final hour.

7. The lamb should be cooked until it’s falling apart. Stir the curry to break up the pieces of lamb. Serve in bowls, sprinkled with the ginger, chillies and a good squeeze of lemon.

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