8 lean boned lamb leg steaks, about 1 ¼ pounds total weight
1 onion chopped
2 carrots, diced
1 celery stalk, chopped
1 tablespoon hot curry paste
2 tablespoons tomato paste
2 cups stock
1 cup green lentils
salt and ground black pepper
fresh cilantro leaves, to garnish
boiled rice, to serve
Instructions
1. In a large nonstick saucepan, 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 paste, stock and lentils
2. Bring to a boil, cover with a tight-fitting lid and simmer gently for 30 minutes until tender. Add some extra stock, if necessary. Season to taste and serve garnished with cilantro and accompanied by rice
Originally Submitted
5/18/2008
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