Cut lamb neck fillets (or other stewing lamb) into 2-3 cm chunks, dust in seasoned flour and brown all over in hot olive oil.
Set aside and then fry 1 chopped onion and a couple of chopped cloves of garlic until beginning to soften. Stir in 2 Tbs curry paste,
3-4 chopped tomatoes and 100g red lentils, together with 250ml water. Season with a little salt, add back the lamb and bring to a simmer,
cover and cook very gently for about an hour, until the lamb is tender. Add a little more water if it looks to be getting too dry.
Then mix in baby spinach leaves and stir until wilted. Serve with rice and a cucumber raita: chop cucumber into small chunks,
sprinkle with salt and let drain for 30 minutes, then add to plain Greek-style yogurt, seasoned with ground cumin.
Lime pickle and mango chutney go well also.