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   Ingredients :
2 tablespoons vegetable oil
1 lb 9 oz (700 g) boneless lamb boned and cut into 1 inch (3 cm) pieces
3 cups onion, finely chopped
4 garlic cloves, minced
2 teaspoons ginger, peeled and minced
1 tablespoons curry powder
2 teaspoons cayenne (optional)
4 cups water
3 cups tomatoes, peeled, seedless, and diced
¾ cup tomato juice
1 ½ cup brown lentils
6 carrots, peeled and thickly sliced
2 cups green peas, cooked


Season lamb pieces with salt and pepper.

Heat oil in a large saucepan and sauté lamb pieces until brown. Add onion, garlic and ginger and sauté for approximately 5 minutes. Stir in curry powder and cayenne.

Add water, lentils, carrots, tomatoes and tomato juice. Bring to a boil and lower heat.

Cover saucepan and cook until lamb and lentils are tender, stirring occasionally.

Add green peas, stir and correct seasoning.

Serve in bowls.
        6 - 8 servings
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