The lamb was supposed to be koftas but mega-juicy onions didn’t allow the meat to bind into kebabs. So instead the lamb mince was mixed with onion, garlic, ginger and turmeric to make a batch of fried mince. The dhal was onion, garlic, turmeric and lentils simmered in stock, with a tin of tomatoes, to form the carb part of the dish. Not fussy, not clever, but satisfying.

(the white strips above are slivers of halloumi cheese that were sitting looking bored in the fridge lightly grilled and left on top)