Ingrediënten
Bereidingswijze
Heat the oil in a medium saucepan, add the onion and cook for around 5 mins until softened. Stir in the garlic, carrots, celery, pepper and cumin. Cook for a further two mins, then add the lamb. Brown the meat, tipping off any excess fat. Add the courgette and tomato purée, then fry for a few mins more. Pour in the stock, add the lentils and bring to a simmer. Cook for 40 mins, stirring from time to time.