Cut lamb neck fillet into chunks, dust in seasoned flour and brown all over in hot olive oil. Scoop out and set aside.
Add a chopped onion to the pan, together with a couple of crushed cloves of garlic and fry for several minutes, until
softened and starting to turn golden, then add a Tbs or two of medium curry powder (or curry paste). Return the lamb
to the pan and cook for another minute or two, until the spices are fragrant, then add 2 – 3 skinned and chopped tomatoes,
300 ml water and 100 g red lentils. Bring to a boil, cover and simmer gently for about an hour, stirring from time to time.
Meanwhile, in another pan, heat some oil and fry a tsp crushed cumin seeds and 1 tsp crushed coriander seeds, together
with a crushed clove of garlic, for a couple of minutes, until fragrant, then add courgettes cut into batons, and fry
these for about 4 – 5 minutes, until just starting to soften, stirring occasionally. Season with a little salt.
You might need to add a Tbs or two of water if it gets too dry. Garnish the lamb and lentil curry with coriander
leaves and serve with the courgettes and basmati rice.