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Weeknight Recipe: Curried Lentils, Lamb & Basmati

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1 1/2 cups lentils, picked over for pebbles, rinsed

2 tablespoons butter

1 large onion (10 ounces), cut into medium dice

2 teaspoons good quality curry powder

1/2 teaspoon freshly ground black pepper

1/2 teaspoon (scant) ground cumin

1/4 teaspoon cayenne pepper

1/4 teaspoon (scant) cinnamon

8 pieces of lamb (from Weekend Recipe), finely chopped

4 cups basmati rice (from Master Recipe)

1 cup frozen peas, defrosted

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