LAMB & LENTIL CURRY
SERVES 4 PREP 10 MINS COOK 1 HOUR PER SERVE 2314kj
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.