Curried Lamb and Lentils

• 1 14 lbs lamb, leg (boneless)
• 1 onion, chopped
• 2 carrots, diced
• 1 celery stick, chopped
• 1 tablespoon curry paste
• 2 tablespoons tomato puree
• 2 cups stock
• 1 cup green lentil
• salt and pepper
• cilantro (to garnish)
• hot rice, to serve

1. In a large saucepan, fry the lamb until browned.
2. Add the vegetables and cook for 2 minutes, then stir in the curry paste, tomato puree, stock and lentils.
3. Bring to a boil, cover with a tight fitting lid and simmer gently for 30 minutes, until tender.
4. Add more stock if necessary.
5. Season to taste and serve with rice.
6. Garnish with cilantro.

lamb, onion, carrots, celery, curry, tomato puree, stock, green lentil, salt, cilantro, hot rice

Taken from www.food.com/recipe/curried-lamb-and-lentils-445806 (may not work)