Lamb dopiaza with broccoli rice

Ingredients

• 225g lamb leg steaks, trimmed of excess fat and cut into 2.5cm/ 1in chunks
• 50g full-fat natural bio yogurt, plus 4 tbsp to serve
• 1 tbsp medium curry powder
• 2 tsp cold-pressed rapeseed oil
• 2 medium onions, 1 thinly sliced, 1 cut into 5 wedges
• 2 garlic cloves, peeled and finely sliced
• 1 tbsp ginger, peeled and finely chopped
• 1 small red chilli, finely chopped (deseeded if you don’t like it too hot)
• 200g tomatoes, roughly chopped
• 50g dried split red lentils, rinsed
• 1/2 small pack of coriander, roughly chopped, plus extra to garnish
• 100g pack baby leaf spinach
• 100g wholegrain brown rice
• 100g small broccoli florets

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