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!). ---------------------------------------------------------------------------
Nutrition
Ingredients
