• 50 g/2 oz red lentils

• 50 g/2 oz chickpeas

• 50 g/2 oz moong dhal

• 750 g/1 1/2 lb lamb fillet, cut into 5 cm/2 inch cubes

• 300 g/10 oz aubergine, cubed

• 250 g/8 oz pumpkin, cubed

• 125 g/4 oz potato, cubed

• 2 onions, roughly chopped

• 2 tomatoes, skinned and chopped

• 75 g/3 oz fresh spinach

• 3 tablespoons ghee or vegetable oil

• 1 large onion, thinly sliced

• 2 tablespoons tomato puree

• salt and pepper

• deep-fried onion slices, to garnish

• boiled rice, to serve

Masala mixture:

• 3 fresh red chilies, deseeded and chopped

• 3 fresh green chilies, deseeded and chopped

• 6 garlic cloves, crushed

• 2.5 cm/1 inch piece of fresh root ginger, finely chopped

• 25 g/1 oz coriander leaves

• 15 g/1/2 oz mint leaves

• 4 tablespoons water

Dry spice mixture:

• 2 teaspoons turmeric

• 1 teaspoon black mustard seeds

• 1/2 teaspoon ground cinnamon

• 1/4 teaspoon fenugreek powder

• 2 tablespoons ground cumin

• 4 cardamoms, crushed

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Method:

1. Soak the lentils, chickpeas and moong dhal overnight in separate bowls of cold water. 

2. The next day, drain the pulses and place them in a large  saucepan with the lamb. Pour over enough boiling water to cover the lentils and meat and season generously with salt.

3. Bring to the boil, skim any scum from the surface, then cover and simmer, stirring occasionally, for about 20 minutes. Tip all the prepared vegetables into the pan, stir and continue cooking for a further 40 minutes until the lentils and vegetables are cooked and the lamb is tender.

4. Drain the liquid from the pan and reserve. Remove the pieces of meat with a slotted spoon. Set the meat aside and tip the vegetables and lentils into a blender or food processor. Process to a thick puree. 

5. Heat the ghee or oil in a large heavy-based sauté pan and fry the onion over a low heat for 5 minutes until it is softened and golden.

6. Place all the masala ingredients in a food processor and process to a paste. Add this paste to the softened onion and cook gently for a further 3 minutes. Stir in the dry spice mixture and cook, stirring, for 3 minutes.

7. Add the lamb and vegetable puree to the pan, together with the tomato puree and reserved cooking liquid. Season, cover and simmer for 30 minutes until thick. If it becomes too dry, add a little water.

8. Taste and adjust the seasoning if necessary. Transfer to a warmed serving dish, garnish with fried onions and serve with rice.