Nadiya Hussain slow-cooked lamb, lentils and oats curry (lamb daleem) on Nadiya’s Everyday Baking.

The ingredients are: 200g porridge oats, 200ml olive oil, 2 large cinnamon sticks, 3 bay leaves, 1 tbsp cumin seeds, 3 large onions, finely chopped, 2 tbsp salt, 190g jar chopped garlic, drained, 180g jar chopped ginger, drained, 2 tbsp garam masala, 1 tsp ground turmeric, 1 tbsp chilli powder, 2 tbsp ground coriander, 400g tin green lentils, drained and 1kg boneless lamb, diced (such as shoulder or neck).

To serve: fresh ginger, cut into thin sticks, green chillies, sliced and lemon wedges.

See recipes by Nadiya in her book titled: Nadiya’s Everyday Baking available from Amazon now.