Rice & peas
1 mug (300g) of 10-minute wholegrain or basmati rice
8 cloves
40g dried red split lentils
300g podded raw or garden peas

Lamb
8 large lamb cutlets on the bone, trimmed of fat
1 tbsp garam masala
olive oil
4 spring onions
1 fresh red chilli
1 thumb-sized piece of ginger
4 jarred red peppers
1 heaped tsp runny honey
balsamic vinegar
3 sprigs of fresh coriander

Curry sauce
2 tbsp Patak's korma paste
1 x 400g tin of light coconut milk
1 lemon

Garnishes
2 uncooked poppadoms
fat-free natural yoghurt