To prepare the Lamb & Lentil Curry, heat a large pan (with a lid) and on a medium heat, melt the ghee.

Once the Ghee has melted lightly fry the cumin seeds, mustard seeds and cinnamon stick until the mustard seeds start to pop, about a minute or two.

Next add the curry leaves and fry for a minute before adding the onion.

Use a wooden spoon to break the onion up and once softened add the garlic, ginger, chilli slices and chopped coriander stems and roots.

Continue to stir until aromatic and then add your garam masala and turmeric.

Fry the spices for a minute and then stir in the diced tomatoes and yoghurt, cook and stir to combine for a couple of minutes and then fold the diced lamb through the mixture.

Once all combined, pop a lid on and allow the lamb to simmer, stirring every now and then until a sauce forms, about 15 minutes.

Add the lentils to the pan, along with the water, season with salt and pepper and stir to combine.

Cover the lamb & lentil curry with a lid and reduce the heat to a low simmer for approximately one and a half hours or until the lamb is meltingly tender.

Remove the lid for the last 10 minutes and just before serving add the spinach, coriander leaves and the tamarind pulp.

Stir and once the spinach has wilted, serve in large bowls with a garnish of greek yoghurt, toasted sliced almonds, thin slices of crisp cucumber and extra coriander leaves.

Scoop up this delicious curry with warmed roti bread, naan or poppadoms.