Ingredients

Steps

• Heat the sunflower oil in a large lidded saucepan over medium heat.
• Fry the lamb, onions, and garlic for 6 minutes until lightly browned.
• Stir in the curry paste and cook for 2 minutes.
• Add the tomatoes, lentils, 500ml water, and salt, then bring to a boil.
• Simmer gently half-covered for 50 minutes until the lamb is tender.
• Season with salt and pepper, stir in the kale, and simmer for 3 minutes.
• Serve in bowls with steamed rice or warm naan bread.