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Ingredients
Method
- 2 tbsp sunflower oil
- 500g lamb chunks
- 2 onions, chopped
- 3 chopped garlic cloves
- 3 tbsp curry paste
- 1 x 400g tin of chopped tomatoes
- 150g dried red lentils
- 1 tsp salt
- 75g curly kale, trimmed and shredded
- Black pepper
- Naan bread, to serve
- Heat the oil in a large lidded saucepan. Add the meat, onion, and garlic, and fry for 5 minutes. Add the curry paste and stir well to coat. After 2 minutes of frying, add the lentils, tomatoes, about 500ml of water, and salt. Simmer for 45 minutes.
- Season again with salt and pepper, and add the kale. Simmer for 3 minutes, then serve in bowls with naan bread.
1 hr
4 serving

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