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Lamb curry


500g lentils, soaked overnight

500g diced lamb

2 sticks cinnamon

5 cardamom pops

1 teaspoon coriander

1 teaspoon cumin

300g apricots

4 onions

700ml stock

1 tablespoon curry paste

Fry the onions till caramelised, then add the coriander and cumin, mixing in thoroughly.  This can now be left aside to add later.  Fry the cinnamon sticks and cardamom pops for two minutes before adding the mean and a large tablespoon of curry paste.  Add the apricots and half the stock, simmering the mix for half an hour.  Now add the lentils and the remainder of the stock, as well as the onions.  Simmer for an hour, and serve with rice.


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