2 tbsp sunflower oil
500glamb neck fillets, trimmed, cut into 3cm/1¼inch chunks
2 onions, roughly chopped
3 large garlic cloves, roughly chopped
3 tbsp medium curry paste
1 x 400g tin chopped tomatoes
150g dried split red lentils, rinsed and drained
1 tsp salt, plus extra to season
75g curly kale (or mature spinach leaves), rinsed, shredded, any tough stalks discarded
Freshly ground black pepper
Steamed rice or naan bread, to serve
Heat the oil in a large, lidded, non-stick saucepan over a medium heat. Add the lamb, onions and garlic and fry for 5-6 minutes until lightly browned, stirring regularly.
Add the curry paste and stir well to coat the lamb and onions. Continue to cook for 1-2 minutes, stirring well, then add the tomatoes, lentils, 500ml/18fl oz water and salt. Bring the mixture to the boil. Reduce the heat until the mixture is simmering, then half-cover the pan with the lid and simmer very gently for 45-50 minutes, stirring regularly, until the lamb is very tender. (Add a little extra water if the curry is beginning to look dry before the lamb is tender.)
Season with salt and pepper, stir in the kale and simmer for a further 2-3 minutes, or until tender. Serve in bowls with steamed rice or warm naan bread.