Lamb Lentil Curry
Serves: 3-4
Cooking Time: Approximately 1½-2 hours
Temperature: Gas Mark 3, 170oC, 325oF
INGREDIENTS:
450g (1lb) lean lamb, cubed*
400g can chopped tomatoes
300ml (½pt) stock
75g (3oz) red lentils
1 onion, chopped
1 clove garlic, crushed
30ml (2tbsp) medium curry paste, eg, Rogan Josh
15ml (1tbsp) tomato purée
175g (6oz) cauliflower, cut into small florets
1 red pepper, seeded and cut into chunks
METHOD:
In a large casserole dish place all the ingredients except the cauliflower and red pepper. Mix well, cover and place in a preheated oven for 1-1½ hours until the meat is tender. Stir in the cauliflower and red pepper and return to the oven for 30 minutes.
Serve with ….
* Suitable Cuts: shoulder, leg or neck fillet