Ingredients

• 8 lean boned lamb leg steaks (about 500g/1 1/4 lb total weight)

• 1 onion, chopped

• 2 carrots, diced

• 1 celery stick, chopped

• 15ml/1 tbsp hot curry paste

• 30ml/2 tbsp tomato puree

• 475ml/16 fl oz stock

• 175g/6 oz green lentils

• salt and ground black pepper

• fresh coriander leaves, to garnish

• boiled rice, to serve

Serves 4

Method:

1. In a large non-stick saucepan, fry the lamb steaks without fat until browned, turning once.

2. Add the vegetables and cook for 2 minutes, then stir in the curry paste, tomato puree, stock and lentils.

3. Bring to the boil, cover with tight-fitting lid and simmer gently for 30 minutes until tender. Add some extra stock, if necessary.

4. Season to taste and serve garnished with coriander and accompanied by rice.