Lentil and kidney bean dhal with fried lamb chops

Method

1. Heat a glug of oil in a large heavy-based saucepan and fry the leeks for 10 minutes until softening and starting to caramelise. Add the garlic, chilli and garam masala and cook gently for 2-3 more minutes.
2. Add the lentils, give everything a stir, then pour in the coconut milk, chopped tomatoes and 1 litre cold water. Stir again.
3. Bring up to a simmer and cook for 20 minutes, stirring occasionally. When the lentils are almost tender, stir in the kidney beans and season with salt and pepper to taste. Spoon half the dhal into a freezerproof container and leave to cool before freezing. Leave the rest in the pan on a very low heat while you cook the lamb.
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4. Heat a non-stick frying pan until smoking hot, season and lightly oil the chops, then fry for 5 minutes, turning once, until the chops are crisp on the outside and the centres are still rare. (For medium lamb chops, turn down the heat slightly and cook for a further 2-3 minutes on each side, depending on the thickness of the lamb.)
5. Divide the dhal in the pan among 4 dishes, then top each with a hot lamb chop. Scatter with coriander leaves and serve with lime wedges for squeezing over.