Curried Lamb with Green Lentils & Basmati Rice

300g Diced Lamb
1.5 Litres Water
1 reduced salt Chicken Stock cube
2 Carrots
1/4 swede
1 tablespoon Garam Masala
2 handfuls Green Lentils
2 handfuls Basmati Rice
1/2 small onion diced
2 Handfuls of Spinach
1 tin chopped tomatoes

Cooking time 2 hrs. Prep time 10 minutes at most.

              Using a casserole dish or a large saucepan bring the water to the boil and reduce heat to a simmer. Before adding the lamb remove any excess fat and make sure the cubes are all of a similar size and not too large as that effects cooking time. Add chicken stock to the simmering water and once it has dissolved add the lamb. Leave to simmer for 1 hour with a lid on. If you would like to make sure even more fat is removed from the dish this is the time to do it. Reduce down the heat and spoon off the excess fat which will pool on the surface of the water.
              After an hour remove the lid and add the carrot, swede, onion, spinach, Lentils and Garam Masala. Mix together. After a further 30 minutes add the basmati rice and leave to simmer for 30 minutes. If at any point the water is absorbed by the rice and lentils just add some boiling water.