This curried lamb and lentils is colourful and full of protein. It is also low in fat with a fat content of 13.03 grams. Try out this easy recipe we found:
8 lean, boneless lamb leg steaks (+/-500grams)
1 medium onion, chopped
2 medium carrots, diced
1 celery stick, chopped
15ml hot curry powder
30ml tomato puree
175g green lentils
Salt and black pepper
Fresh coriander leaves (for garnish)
1. In a non-stick pan, fry the lamb steaks without the fat, until browned, turning once.
2. Add the vegetables and cook for 2 minutes. Stir in the curry paste, tomato puree , stock and lentils
3. Bring to the boil, cover and simmer for 30 minutes. Add more stock if it becomes too thick.
4. Serve with boiled rice, and garnish the top with your fresh coriander leaves.