Curried Lamb With Green Lentils |
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Prep Time: 10 Minutes Cook Time: 40 Minutes |
Ready In: 50 Minutes Servings: 2 |
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The original recipe came from a low cholesterol, low fat cookbook so I assume it is healthy. Actually, it tastes so good, I am prepared to forgive it if it isn't! I've been making it for some time now so I'm giving you the recipe I make now and not the one I started with. (I use Patak Curry Paste) Ingredients:
250 g lamb fillets, diced |
1 small onion, chopped |
1 medium carrot, chopped |
1 stick celery, chopped |
1 tablespoon madras curry paste |
1 tablespoon tomato puree |
8 fluid ounces lamb stock |
3 ounces green lentils |
salt |
Directions:
1. Place lamb and vegetables in dry pan and fry gently until onion is soft and translucent.
2. Add curry paste and tomato purée and cook for a minute or two until the meat is coated.
3. Add stock and lentils.
4. Bring to boil then cover and simmer for 30 mins; adding more stock if necessary.
5. Serve with boiled rice (and Naan if you can handle the calories!).
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