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Serves 2
½ cup (100g) yellow split peas
cooking-oil spray
300g (9½ ounces) lamb fillets, cut into 4cm pieces
1 large brown onion (200g), sliced thinly
2cm (¾-inch) piece fresh ginger (10g), chopped finely
1 clove garlic, crushed
1 tablespoon ground coriander
1 teaspoon hot paprika
¼ teaspoon cayenne pepper
1 medium tomato (150g), chopped coarsely
⅓ cup (80ml) light coconut milk
¾ cup (180ml) salt-reduced chicken stock
75g (2½ ounces) baby spinach leaves
6 mini pappadums (20g), optional
¼ cup coarsely chopped fresh coriander (cilantro)
2 tablespoons low-fat plain yogurt
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1st Keep
 jenellebaur
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