It takes about 20 minutes to put this casserole together, then you can enjoy the mouth-watering aromas as it slowly cooks.

Serves:

4

Preparation time:

20 minutes

Cooking time:

1 hour 25 minutes

Approximate cost for recipe:

£7.12

Approximate cost per serving:

£1.78

• 1 teaspoon vegetable oil
• 400g lean lamb chunks (such as leg or rump)
• 1 large onion, sliced
• 1 leek, sliced
• 2 carrots, sliced
• 100g dried red lentils
• 50g frozen peas
• 750ml (1¼ pints) lamb or vegetable stock
• 2 tablespoons tomato puree
• 1 teaspoon ground cumin
• 1 teaspoon ground paprika
• Ground black pepper
• 400g potatoes, peeled and thinly sliced

1. Preheat the oven to 180°C, fan oven 160°C, gas mark 4.
2. Heat a large flameproof casserole dish on the hob and add the vegetable oil, brushing it over the base. Add the lamb chunks, browning them on both sides for 3-4 minutes.
3. Add the onion, leek, carrots, lentils, peas, stock, tomato puree, cumin and paprika. Season with some pepper and stir well. Bring up to the boil, then remove from the heat.
4. Arrange the sliced potatoes in an overlapping layer to cover the surface of the lamb mixture. Cover and bake for 1¼ hours, removing the lid for the final 30 minutes to brown the potatoes.

Tip 1: Dried red lentils don't have to be pre-cooked as they soon become tender.

Tip 2: The cumin and paprika add extra flavour and spiciness, though you could leave them out if you prefer.