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