6 black peppercorns
1 tbsp cumin seeds
seeds from 8 cardamom pods
2 tbsp sunflower oil
1 large onion, sliced
2 garlic cloves, crushed
5 cm (2 in) piece fresh root ginger, finely chopped
1 fresh red chilli, seeded and finely chopped
1 cinnamon stick
1 tsp turmeric
450 g (1 lb) lean boneless leg of lamb or neck fillet, trimmed of fat and cut into cubes
600 ml (1 pint) hot lamb stock, preferably home-made
225 g (8 oz) green lentils
4 plum tomatoes, quartered
juice of 1/2 lemon
2 tbsp chopped fresh coriander
salt and pepper
1. In a small bowl, mix together coconut milk, chilli powder, coriander, turmeric and salt.
2. In a medium frying pan, heat oil over medium heat. Add onion, cinnamon and cumin seeds; sauté until onions are soft.
3. Stir in tomatoes, peas and coconut milk mixture. Reduce heat, and simmer until the peas are tender.