Curry lentils with lamb

Main ingredient: Pardina lentils, lamb
Preparation time: 20

FOR THE MEAT, 500 g lamb fillets, salt, 2 tbsp. olive oil, ½ tsp. fresh thyme, chopped, ½ tsp. fresh rosemary, chopped, FOR THE CURRY LENTILS, 2 tbsp. olive oil, 200 g shallots. peeled, in wedges, 200 g carrots, peeled, sliced, 1 bunch spring onions, cut into rings, 1 clove of garlic, finely chopped, 250 g Pardina lentils (or Puy lentils), 700 ml lamb stock, FOR THE MARINADE, 3 tbsp. oyster sauce, 3 tbsp. curry, 3–4 red onions cut into wedges, PLUS, 1 tsp. natural or sea salt, ¼ tsp. freshly-milled pepper, 2 tbsp. dark Balsamic vinegar, 2 tbsp. honey, ½ bunch parsley, finely chopped

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pressure cooker "black"

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2-piece pressure cooker set with lid

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