Spiced Lamb and Barley Stew

Trim the lamb of all fat and sinew and cut against the grain into 1cm thick slices. Season with salt and pepper.

Heat the oil in a large saucepan and when very hot, add the lamb in 3–4 batches and stir-fry for 1 minute. Transfer each batch to a bowl then set aside. Don’t wash the saucepan.

Add the leek, carrot, onion and garlic and all of the spices to the saucepan and cook until tender, adding a little more oil if needed.

Stir in the bay leaf, red lentils, barley, tomatoes and the stock.

Season and bring to the boil. Reduce the heat and simmer with the lid slightly ajar for 30 minutes or until the barley is cooked and the stew is thick.

Add the lamb and any juices to the pan and allow to heat through.

To serve: Stir in the herbs and lemon juice then ladle into bowls. Top with the red onion and serve with yoghurt and warm naan breads or roti.