This fiery dish is not for the faint-hearted! You can substitute
black-eye beans for the lentils. Serve with plain steamed rice
or bread, accompanied by creamed yams, fried plantains, or
cornmeal pudding. Serves 6.  2 tablespoons groundnut or corn oil
25g/ 1 oz butter 1 large onion, peeled and finely chopped 6
cloves garlic, peeled and minced 4 red birdseye chillies,
chopped 1 teaspoon cayenne pepper or hot red chilli powder 1
tablespoon ground cumin 1 tablespoon ground coriander 1 teaspoon
ground cinnamon 1 teaspoon ground cloves 1 teaspoon ground
ginger 8 large tomatoes, peeled and chopped 4 oz brown or green
lentils, washed 2 litres unsalted vegetable stock 2 medium
potatoes, peeled and diced 1 large carrot, peeled and diced
125g/ 5 oz spring greens or other greens, shredded Salt and
pepper 2 hard-boiled eggs, shelled and quartered lengthways 2
unwaxed lemons, quartered lengthways  1. Heat the oil and butter
together in a large, heavy saucepan, and cook the onions and
garlic until soft but not browned. 2.