Curried Lamb With Green Lentils - cooking recipe

Ingredients

250 g lamb fillets, diced
1 small onion, chopped
1 medium carrot, chopped
1 stick celery, chopped
1 tablespoon madras curry paste
1 tablespoon tomato puree
8 fluid ounces lamb stock
3 ounces green lentils
salt

Preparation

Place lamb and vegetables in dry pan and fry gently until onion is soft and translucent.
Add curry paste and tomato puree and cook for a minute or two until the meat is coated.
Add stock and lentils.
Bring to boil then cover and simmer for 30 mins; adding more stock if necessary.
Serve with boiled rice (and Naan if you can handle the calories!).