ingredients
serves 4
8 lean, boneless lamb leg steaks, about 1 1/4 pound total weight
1 medium onion, chopped
2 medium carrots, diced
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 cilantro leaves, to garnish boiled rice, to serve
method
1. In a large, non-stick pan, fry the lamb steaks without fat until browned, turning once.
2. Add the vegetables and cook for 2 minutes, then stir in the curry paste, tomato puree, stock and lentils.
3. Bring to the boil, cover and simmer gently for 30 minutes until tender. Add more stock, if necessary. Season and serve with cilantro and rice.
