LAMB & LENTIL CURRY
SERVES 4 PREP 10 MINS COOK 1 HOUR
• 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, cut into 2cm cubes • 400g can diced tomatoes • 400g can lentils, drained, rinsed • 1 cup frozen peas • coriander leaves, pappadums (see tip), to serve 1 In a large, deep frying pan, heat half the oil on high. Brown mince 6-8 mins, breaking up lumps with a wooden spoon. Remove from pan and set aside.
2 In same pan, heat remaining oil on high. Saute onion, garlic and ginger 1-2…
