Name: Curried lamb and lentil salad
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 2 tablespoon mild curry paste; 1/4 cup (60ml) olive oil; 600 gram lamb sirloin; 1 (150g) brown onion, chopped; 1 (180g) carrot, chopped; 1 (100g) trimmed celery stalk, chopped; 1 clove garlic, crushed; 1/3 cup (80ml) chicken stock; 400 gram can brown lentils, rinsed, drained; 100 gram baby spinach leaves; 1/2 cup loosely packed fresh coriander leaves

Ingredients

2 tablespoon mild curry paste

1/4 cup (60ml) olive oil

600 gram lamb sirloin

1 (150g) brown onion, chopped

1 (180g) carrot, chopped

1 (100g) trimmed celery stalk, chopped

1 clove garlic, crushed

1/3 cup (80ml) chicken stock

400 gram can brown lentils, rinsed, drained

100 gram baby spinach leaves

1/2 cup loosely packed fresh coriander leaves

Method

1.Combine 1 tbsp of the curry paste and 1 tbsp of the oil in small bowl. Rub lamb with curry mixture.

2.Cook lamb in heated oiled grill pan (or pan-fry) until browned on both sides and cooked as desired. Transfer to plate. Cover and stand 5 minutes.

3.Meanwhile, heat remaining oil in medium frying pan. Add onion, carrot and celery; stir over heat until vegetables are softened. Add garlic and remaining curry paste; continue stirring until fragrant. Add stock and lentils, stir until hot. Remove from heat, add spinach and coriander. Toss until combined.

4.Serve lamb sliced with lentil salad.

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