10 ml vegetable oil 2 tsp
500 g trimmed boneless lamb, cubed 1 lb
375 ml onion, chopped 1 1/2 cup
2 garlic cloves, minced
5 ml peeled ginger, minced 1 tsp
15 ml curry powder 1 tbsp
500 ml water 2 cup
375 ml tomatoes, peeled, seeded & diced 1 1/2 cup
125 ml tomato juice 1/2 cup
250 ml dried green or brown lentils 1 cup
3 carrots, peeled & thickly sliced
250 ml green peas 1 cup
Heat oil in heavy large pot over medium-high heat. Sprinkle lamb with salt and pepper. Add to pot; saute until brown, about 5 minutes. Add curry powder; stir 30 seconds. Add 2 cups (500 ml) water and next 4 ingredients; bring to a boil. Reduce heat, cover and simmer until lamb and lentils are tender, stirring occasionally, about 1 hour.
Add peas to pot and simmer until heated through, about 5 minutes. Season with salt and pepper.
Serves 4