Lamb, lentil and kumara curry

1 Spray a large saucepan with oil. Set over a high heat. Cook diced lamb in batches for 2 minutes or until browned. Remove lamb and set aside.

2 Return pan to a medium heat and spray with oil again. Cook onions, carrot and celery, stirring occasionally, for 5-6 minutes or until soft. Add curry paste. Cook for 1-2 minutes or until fragrant.

3 Return reserved lamb to pan. Add tomatoes and lentils with 3 cups water. Bring to the boil. Reduce heat to low, cover pan and simmer, stirring occasionally, for 1 hour and 15 minutes. Add kumara. Cover pan and simmer, stirring occasionally, for another 20 minutes or until lamb and kumara are tender.

4 Stir silver beet through curry. Simmer, uncovered, for 5 more minutes or until silver beet wilts and curry is thick. Season with freshly ground black pepper.

5 Microwave poppadums following packet directions. Serve curry with poppadums.