Tandoori Lamb Mince with Dahl

Peel and roughly chop onion. Grate carrot and ginger. Heat a saucepan over medium heat. Add 2 teaspoons oil, carrot, onion and a pinch of salt and cook, stirring occasionally, for 2–3 minutes or until onion has softened. Add ginger and turmeric, and cook, stirring, for 30 seconds or until fragrant. Meanwhile, chop eggplant into 2cm pieces.

Add lentils, coconut milk and 400ml water, bring to a simmer and cook, stirring occasionally to prevent lentils from sticking, for 30–35 minutes. While the dahl is cooking, continue with recipe.

Heat a medium frypan over medium-high heat. Add 2 teaspoons oil, eggplant and a pinch of salt and cook, stirring occasionally, for 4–5 minutes or until eggplant has collapsed and is slightly caramelised. Remove from frypan and set aside.

Return frypan to medium heat with remaining oil. Add lamb mince and tandoori paste and cook, breaking up with a wooden spoon, for 5–6 minutes or until browned all over. Stir through eggplant. Season with salt and pepper.

Rinse and roughly chop coriander leaves and stems. Add to mince and eggplant and stir to combine.

Season dahl with ¼ teaspoon salt and pepper. Chop cucumber. Divide dahl between bowls and top with tandoori mince, eggplant chutney, yoghurt and cucumber.