- Heat a large flameproof casserole and add some olive oil. Sauté the onions, garlic and ginger until soft then add the chilli, turmeric and garam masala.
- Add the aubergine, potatoes and lamb. Pour in the water, bay leaves, tomatoes and lentils, season and stir well.
- Cover and simmer for 30 minutes.
- Serve with another sprinkle of garam masala, some natural yoghurt and a good sprinkle of fresh coriander leaves.