Lamb with Pumpkin Lentil Dhal

Serves 4, Prep 10 mins, Cook 25 mins

600g lamb rump steaks,

excess fat removed Steamed green beans, pappadums, natural yoghurt and fresh coriander leaves, to serve

DHAL

1 cup dried red lentils, rinsed, drained 400g Kent pumpkin, peeled and

coarsely grated 2 tblsps korma curry paste 400g can chopped tomatoes 270ml can light coconut milk Salt and pepper, to taste

1 To make dhal, place lentils in a large saucepan. Cover with cold water. Bring to boil. Boil for 5 minutes. Drain. 2 Add pumpkin and paste to same saucepan. Stir over a low heat until fragrant. Return lentils to pan with tomatoes and milk. Simmer, uncovered, stirring occasionally, for 15 to 20 minutes, or until lentils are soft and dhal is thickened. Season. 3 Season lamb with salt and pepper. 4 Heat an oiled, large, non-stick frying pan over a medium to high heat. Add lamb. Cook for about 2 to 3 minutes on each side, or until cooked to your liking. Remove. Thinly slice. 5 Serve dhal with lamb, beans, pappadums, yoghurt and coriander.