If the people of India had to rely upon a cool change to indulge in a curry, then they would surely be in a pickle. As our summer temperatures soar, let’s move the salad and barbeque items to one side, take some inspiration from our Indian neighbours to compose some wonderfully hot rich curries, and face the heat squarely.

With Christmas well and truly in the rear view and our salad consumption reaching its peak, thoughts of something rich, spicy and saucy have crossed my mind. For me, this translates to curry. If the prep is done early, when by evening,  the heat has taken its toll on even the most enthusiastic of cooks, a delicious meal is waiting.

We all know curry improves over time, so make a large pot and there will be something to turn to in the refrigerator, when inspiration eludes.

1 bunch coriander
olive oil
1kg diced lamb
2 onions, finely diced
1 piece of ginger, finely diced
2 bay leaves
salt and pepper to season
2 tablespns balsamic vinegar
1 400g can chopped tomatoes
1/2 jar Patak’s Rogan Josh curry paste (not the simmer sauce)
1/2 cup red lentils
plain yoghurt and papadums to serve

Chop the coriander including the stalks, finely (remove a few branches for garnish and put to the side). Heat the oil over medium heat in a large pan. Add onions, ginger, coriander and bay leaves and cook until onions have softened. Add the lamb and cook further until the meat is browned. Season with salt and pepper. Add the balsamic and cook down for a few minutes. Tip in the tomatoes and curry paste. Mix in the lentils and bring to the boil. Reduce to a simmer and cook covered for about 1 hour. Check regularly that curry is not sticking and add water if necessary. Serve with fluffy rice, a splodge of yoghurt and some crispy papadums. Garnish with reserved coriander.