It’s safe to say, that the next few months will feature many dishes like this. Slow-cooked. Rich. Comforting. All those things that I tend to crave when the cooler months arrive. This recipe came courtesy of a recent HFG mag, and it did not disappoint. A beautiful mixture of vegetables, korma curry paste, tomatoes and lentils – with a big handful of silverbeet thrown in at the end. Slow cooked for 3 hours, until the lamb was beautifully tender. Then served with a couple pappadums on the side. A lovely little belly warmer to kick off the chilly season! What about you? Cooked any interesting curries lately?