Mary Berry's Lamb Dhansak | Easy lamb curry recipe

Ingredients

• 3 tbsp sunflower oil
• 1kg (2lb 2oz) diced lamb (shoulder or leg, or a mixture)
• 2 onions, diced
• 25g (1oz) fresh ginger root, peeled but left whole
• 4 garlic cloves, peeled but left whole
• 1 red chilli, deseeded and chopped
• 10 green cardamom pods
• 1½ tbsp ground cumin
• 1½ tbsp ground coriander
• 1½ tbsp ground turmeric
• 1 x 400g can chopped tomatoes
• 200ml (7fl oz) beef stock
• 75g (3oz) dried red lentils
• 3 tbsp clear honey
• salt and freshly ground black pepper
• 1 small cucumber, peeled
• 350g (12oz) Greek yoghurt
• 5 tbsp chopped mint
• 1 red onion, finely chopped
• 6 ripe tomatoes, skinned, deseeded and chopped
• 2 tbsp chopped coriander leaves
• Juice of ½ lemon
• ½ red chilli, chopped (optional)