Curried Lamb With Green Lentils

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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)”
READY IN:
50mins
SERVES:
2
UNITS:
US

Ingredients Nutrition

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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