Lamb And Lentil Curry
This hearty lamb curry recipe is a comforting and flavorful dish that combines tender pieces of lamb with aromatic spices and nutritious kale. A perfect choice for a cozy dinner with loved ones, this dish is best enjoyed with steamed rice or warm naan bread.
— Constant Cookbook
Ingredients
- 2 tbsp sunflower oil
- 500g/1lb 2oz lamb neck
- 2 onions
- 3 large garlic
- 3 tbsp medium curry paste
- 1 x 400g tin chopped tomatoes
- 150g/5½oz dried split red lentils
- 1 tsp salt
- 75g/2½oz curly kale
- freshly ground black pepper
- steamed ricenaan bread
Instructions
- Heat the oil in a large, lidded, non-stick saucepan over a medium heat. Add the lamb, onions and garlic and fry for 5-6 minutes until lightly browned, stirring regularly.
- Add the curry paste and stir well to coat the lamb and onions. Continue to cook for 1-2 minutes, stirring well, then add the tomatoes, lentils, 500ml/18fl oz water and salt. Bring the mixture to the boil. Reduce the heat until the mixture is simmering, then half-cover the pan with the lid and simmer very gently for 45-50 minutes, stirring regularly, until the lamb is very tender. (Add a little extra water if the curry is beginning to look dry before the lamb is tender.)
- Season with salt and pepper, stir in the kale and simmer for a further 2-3 minutes, or until tender.
- Serve in bowls with steamed rice or warm naan bread.
Cook Time
1H
Prep Time
PT30M
Yield
Serves 4
Nutrition
- Calories: 490kcal
- Carbohydrate Content: 28g
- Fat Content: 26g
- Fiber Content: 5g
- Protein Content: 36g
- Saturated Fat Content: 9g
- Sugar Content: 7g
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