Serves: 6
Preparation time: 15 minutes
Cooking time: 1½-2 hours

Ingredients:

675g/1½lb lean boneless lamb or mutton (shoulder or leg), cut into 2.5cm/1inch cubes
15ml/1tbsp sunflower oil
Salt and freshly milled black pepper
15ml/1tbsp ground cumin
15ml/1tbsp ground coriander
15ml/1tbsp garam masala
1 medium onion, peeled and sliced
1 x 400g can cherry or chopped tomatoes
150ml/¼pint good, hot lamb stock
½ x 400g can haricot beans, drained
100g/4oz curly kale or cabbage, shredded

Method:
1. Heat the oil in a large non-stick frying pan. Meanwhile, place the lamb in a large bowl, add the seasoning and spices and mix gently.
2. Cook the lamb in batches for 3-4 minutes until brown. Transfer to a large casserole dish. Cook the onions in the same frying pan for 1-2 minutes and add to the casserole dish.
3. Add the tomatoes and stock, bring to the boil, reduce the heat, cover and simmer for 1½-2 hours.
4. 10 minutes before the end of the cooking time add the haricot beans and kale or cabbage.
5. Garnish with some freshly chopped coriander and serve the casserole with mango chutney, chapattis, naan bread or rice.

Tip:
If you prefer your casserole slightly hotter add some hot pepper sauce.