Lamb and lentil curry

Place split peas in a medium saucepan, cover with water; bring to the boil. Reduce heat, simmer, uncovered, for about 30 minutes or until tender; drain.

Meanwhile, lightly spray a large frying pan with oil; cook lamb, stirring, over medium heat, about 4 minutes or until cooked as desired. Remove from pan.

Cook onion in same heated pan, stirring, about 5 minutes or until softened. Add ginger, garlic, ground coriander, paprika and cayenne; cook, stirring, until fragrant.

Add tomato, coconut cream and stock to the pan; bring to the boil. Reduce heat; simmer, covered, about 5 minutes or until sauce thickens slightly.

Return lamb to pan with split peas and spinach; cook, stirring, until heated through.

Cook pappadums according to packet directions; serve with curry, fresh coriander and yoghurt.