Dalcha is a traditional curry from Northern India. Our Singapore version uses coconut milk, and soy sauce and lime juice rather than tamarind. Use our mild Singapore Seletar Yacht blend, containing star anise and cloves, for this curry, with some fresh chillies for a little extra heat! serves 4-6

• 1 carton Singapore Seletar Yacht club spices

• 2 tbsp vegetable oil

• 700g lean lamb, cut into cubes

• 300ml ‘secret sauce’

• 1 can coconut milk

• 3 small chillies (eg birds eye), finely chopped

• 100ml water

• 3 tbsp each of soy sauce and lime juice

• 4-6 kaffir lime leaves, fresh or dried (optional)

• 200g red lentils, rinsed

• 1 aubergine, cut into 1cm cubes

• fresh coriander and lime quarters, to serve

1. Heat the oil in a large pan, and fry the spices until fragrant.

2. Add the lamb and chillies and fry until browned all over.

3. Add the coconut milk, secret sauce, optional lime leaves, soy sauce and lime juice, bring to the boil and then simmer for about an hour. This is good done in advance to allow the flavours to develop.

4. Half an hour before serving, add the lentils and aubergine. Stir well and top up with a little water if it is looking a little dry.

5. Serve with rice, scattered with fresh coriander and with an extra squeeze of lime juice to taste.

Cook’s notes

• Using lamb adds lots of flavour and richness to this dish, but if you want to try an vegetarian/vegan version, green beans, squash and potato work really well. Check that the sauce is not too thick.