Curried Lamb and Lentils

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Serves 4

Ingredients

  • 8 lean boneless lamb leg steals, +-500g
  • 1 medium onion, chopped
  • 2 carrots, chopped
  • 1 celery stick, chopped
  • 1 tbsp hot curry paste
  • 2 tbsp tomato puree
  • 2 cups stock
  • 1 cup green lentils
  • salt and black pepper
  • fresh coriander to garnish
  • Rice to serve

Method

  1. In a large non-stick pan, fry the lamb with out fat until browned, turn once
  2. Add the veggies and cook for 2 minutes.
  3. Stir in the curry paste, tomato puree, stock and lentils
  4. Bring to the boil, cover and simmer gently for 30 minutes until tender
  5. Add more stock if necessary. Season and serve with rice