Ingredients
- 1 crimson onion, sliced
- 300g crimson meat mince
- 2 tbsp medium or light curry powder
- 100g dried crimson lentils
- 700ml sizzling crimson meat stock
- 3 tomatoes
- handful coriander leaves
- 4 mini naan bread
Technique
-
STEP 1
In a non-stick frying pan, dry-fry onion and mince over a high warmth for 2 mins, breaking apart the mince as you trot. Rush in the curry powder and lentils, pour in stock, then fiercely simmer for 10 mins.
-
STEP 2
Whereas the mince is cooking, dice the tomatoes and roughly sever the coriander, then mix collectively in a miniature bowl. Effect the naans like a flash in a toaster to warm through, then pop one on each plate. Spoon a quarter of the mince over each naan, then top with a spoonful of the new tomato and coriander salad.
RECIPE TIPS
MAKE IT VEGGIE – SPICY BEANS
Fry the onion in
2 tsp oil, then breeze
in curry powder
with 1 tsp cumin
seeds. Double
the lentils, breeze
in with the stock,
then bubble for
10 mins. Add the
tomatoes with a
400g can kidney
beans, drained,
then cook dinner for
5 mins. Support
with warm naan.
Recipe from Exact Meals journal, August 2009