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Ingredients
  • 2 tsp rapeseed oil
  • 1 onion, chopped
  • 350g diced lambs leg
  • 2 carrots, chopped
  • 4 cloves garlic, crushed
  • 3cm fresh ginger root, grated
  • 100g red lentils
  • 1 low-salt lamb or chicken stock cube in 400ml boiling water
  • 1 x 400g tin chopped tomatoes
  • 1 tbsp mild curry paste
  • 1 to 2 sweet potatoes, (400g) peeled and chopped
  • 1 aubergine, chopped
  • 20g fresh coriander, roughly chopped
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