LAMB & LENTIL CURRY

SERVES 4 PREP 10 MINS COOK 1 HOUR PER SERVE 2314kj

Woman’s Day (Australia) - - Food To Love -

2 tbsp veg­etable oil 500g lamb mince 1 onion, finely chopped 2 gar­lic cloves, crushed 1 tsp finely grated gin­ger ¼ cup ko­rma curry paste 1 tsp caster sugar 2 cups veg­etable stock 500g pota­toes, peeled, 2cm cubes 400g can diced toma­toes 400g can lentils, drained, rinsed 1 cup frozen peas co­rian­der leaves, pap­pad­ums, to serve 1 In a large deep fry­ing pan, heat half oil on high. Brown mince 6-8 min­utes, break­ing up lumps with a wooden spoon. Re­move from pan, set aside. 2 In same pan, heat re­main­ing oil on high. Saute onion, gar­lic and gin­ger 1-2 min­utes un­til ten­der. 3 Add curry paste and sugar. Cook 1-2 min­utes, stir­ring, un­til fra­grant. Re­turn meat to pan. Add stock, potato, toma­toes, lentils and peas. Cook 40-45 min­utes, un­til pota­toes are cooked through. Sea­son to taste. 4 Top with co­rian­der leaves and ac­com­pany with pap­pad­ums.

F COOK­ING TIP Cook pap­pad­ums in the mi­crowave on High (100%) 1 minute un­til puffed and crisp. F SERV­ING TIP Ac­com­pany with nat­u­ral yo­ghurt and mango chut­ney.

$3.25 PER SERVE

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