Simon Rimmer served up lamb and peanut butter domoda curry on Sunday Brunch.

The ingredients are: 500g lean diced lamb, preferably on the bone, 1 onion, diced, 3 heaped tablespoons of peanut butter, organic if you can, heaped tablespoon tomato puree, 200g (half a tin) chopped tomatoes, 1 lime, red chilli powder, salt and white rice, basmati is best.

Optional: baby aubergine, whole scotch bonnet pepper and lamb stock cubes.