Lamb and lentils cosy up together in the pot for this weeknight curry that lifts moods and warms chills. Pumpkin goes in to up the veg factor and everything simmers right down to a mellow spiced deliciousness. A dollop of yoghurt, a spoonful of eggplant pickle and a crisp papadam (or five) ensures curry night is done right.
Heat oil in a saucepan over medium-high heat. Add lamb and ¼ teaspoon salt flakes and cook, breaking up with a wooden spoon, for 5–6 minutes or until beginning to caramelise. While lamb is cooking, continue with step 2.
Peel and finely slice eschalot. Peel and chop pumpkin into 3cm pieces. Drain lentils.
Add eschalot and rogan josh paste to lamb and cook, stirring continuously, for 1 minutes or until fragrant.
Add pumpkin, cherry tomatoes, lentils, stock cube and 180ml (¾ cup) boiling water to pan and bring to a simmer. Reduce heat to medium and cook, stirring occasionally, for 17–20 minutes or until pumpkin is tender.
In the last 5 minutes of cooking the curry, cook papadams according to packet instructions.
Season curry with salt and cracked black pepper to taste. Divide curry between bowls and serve with yoghurt, eggplant chutney and papadams.