Coriander Lamb and Yellow Split Peas

I've only made the yellow split peas so far but it was delicious and I can only imagine the lamb is even better. It was really simple, tasty and fast to make.

Coriander lamb

Serves 3

A mild and creamy lamb casserole given a heady green freshness with a coriander spice paste. Aromatic rather than hot.

onion 1, large
garlic 3 or 4 cloves
olive or groundnut oil
lamb 500g, cubed
coconut milk 500g

For the spice paste:
cashews 80g
coriander 50g
basil 50g
lime juice 5 tbsp (2 limes)

Peel and roughly chop the onion and garlic. Pour two tablespoons of oil into a deep, heavy-based pan, add the onions and garlic then let them cook over a moderate to high heat for 15 minutes or so, until soft and a pale honey tone.

While the onions are cooking, make the spice paste. Put the cashews in a dry, shallow pan and toast until golden. Tip them into the bowl of a food processor, add the coriander leaves and stalks, the basil and the lime juice and process to a rough paste, then set aside.

Remove the onions and garlic from the pan and set aside, return the pan to the heat, add a further tablespoon of oil, then add some of the meat, without crowding the pan, and brown lightly and evenly on all sides. Remove the pieces of lamb as they brown and add them to the onions. Continue with the remaining lamb.

When the last of the meat is browned, add the coconut milk and let it heat through, scraping at any tasty, crusty bits on the surface of the pan and stirring them in to the coconut milk. Return all the meat and onions to the pan, then leave to simmer for a good 10 minutes, seasoning with salt and pepper.

Stir in 3 heaped tablespoons of the spice mix and continue to simmer, gently, for a further 10 minutes. Serve with warm flatbread or rice as you wish.

Split peas with coriander

 Mellow yellow: split peas with coriander. Photograph: Jonathan LovekiThe warmth of dal, but with the freshness of green herbs. A good one with rice, or as an accompaniment.

Serves 4, generously
yellow split peas 250g
onion 1, medium sized
garlic 4 cloves
groundnut or vegetable oil 2 tbsp
turmeric 1 tsp
paprika 1 tsp
tomatoes 500g
spice paste (see above)5 heaped tbsp
coriander leaves a handful

Rinse the split peas then cook them in deep, unsalted boiling water for about 30 minutes until they are soft and tender.

While the split peas cook, peel and roughly chop the onion and peel and finely slice the garlic. Warm a couple of tablespoons of oil in a medium-sized saucepan then add the onion and garlic and cook over a moderate heat until deep gold and translucent.

Stir the ground turmeric and paprika into the onions, then roughly chop the tomatoes and stir them in. Let the mixture cook over a low to moderate heat for about 15 minutes then stir in the cooked split peas and 5 heaped tablespoons of the coriander spice paste (above).