Green Bean and Lamb Curry with Lentils

Made for little lamb lovers, we bring you a delicious taste of India. Lamb provides a good source of protein and iron for keeping anaemia at bay. Green beans are high in the lesser-known vitamin K, which is needed to help tiny toddlers heal from bruises and grazes. All our For Aisha recipes are free from preservatives, artificial additives or flavourings. They also contain only naturally occurring sugars.

Ingredients

 Prep time: 10 min
Cooking time: 45 min
Makes 5 portions.

• 150 gr onions, chopped
• 1 teaspoon ground cumin
• 1/2 teaspoon garlic puree
• 1/2 teaspoon ground ginger
• 1/2 teaspoon ground coriander
• 1/2 teaspoon paprika
• 1/4 ground black pepper
• 500 g passata
• 250 g greens beans
• 4 tablespoons chopped fresh coriander
• 50 g cubes of finely diced lamb
• 200 gr canned lentils,
• 100 g carrots

Method

In a non-stick large casserole, place all the ingredients together over medium heat.

Cover with a lid and leave to simmer gently until the meat and the vegetables are cooked (about 45 min). Stir occasionally to make sure the vegetables don’t stick to the pan.

Once cooked, transfer the preparation in a food processor and process until you get the right consistency, add water if necessary.

For more information, visit the For Aisha website.