why make this recipe
Lamb and lentil curry is a wonderful dish that brings together tender lamb with hearty lentils in a rich, flavorful sauce. This recipe is not only easy to make, but it also offers a perfect combination of comfort and nutrition. With protein from the lamb and fiber from the lentils, it’s a satisfying meal that warms you up. Plus, it’s a great way to introduce more legumes into your diet!
how to make Lamb and lentil curry
Ingredients:
- 2 tbsp sunflower oil
- 500g/1lb 2oz lamb neck fillets, trimmed, cut into 3cm/1¼in chunks
- 2 onions, roughly chopped
- 3 large garlic cloves, roughly chopped
- 3 tbsp medium curry paste
- 1 x 400g tin chopped tomatoes
- 150g/5½oz dried split red lentils, rinsed and drained
- 1 tsp salt, plus extra to season
- 75g/2½oz curly kale (or mature spinach leaves), rinsed, shredded, any tough stalks discarded
- Freshly ground black pepper
- Steamed rice or naan bread, to serve
Directions:
- Heat the oil in a large, lidded, non-stick saucepan over medium heat.
- Add the lamb, onions, and garlic. Fry for 5-6 minutes until lightly browned, stirring regularly.
- Add the curry paste and stir well to coat the lamb and onions. Cook for 1-2 minutes, stirring well.
- Add the chopped tomatoes, lentils, 500ml/18fl oz water, and salt. Bring the mixture to a boil.
- Reduce the heat until the mixture is simmering. Half-cover the pan with the lid and let it simmer gently for 45-50 minutes, stirring regularly, until the lamb is very tender. (Add a little extra water if the curry seems dry before the lamb is tender.)
- Season with salt and pepper, then stir in the kale. Simmer for a further 2-3 minutes until the kale is tender.
- Serve in bowls with steamed rice or warm naan bread.
how to serve Lamb and lentil curry
Serve your lamb and lentil curry warm in a bowl. It pairs perfectly with steamed rice or warm naan bread for dipping. You can also add a dollop of yogurt on top for extra creaminess and a sprinkle of fresh cilantro for freshness.
how to store Lamb and lentil curry
To store leftovers, let the curry cool completely. Transfer it to an airtight container and refrigerate. It will keep for 3-4 days in the fridge. You can also freeze it for up to 3 months. Just thaw overnight in the fridge before reheating.
tips to make Lamb and lentil curry
- Ensure the lamb is well browned before adding the curry paste; this adds depth to the flavor.
- If you like your curry spicier, add a pinch of chili flakes or fresh chili when cooking.
- For extra nutrition, you can add other vegetables like carrots or bell peppers.
- Always taste and adjust the seasoning before serving; every ingredient can change the overall flavor.
variation
You can swap lamb neck fillets for beef or chicken if you prefer. Also, feel free to use other types of lentils; just adjust the cooking time accordingly since different lentils have different cooking requirements.
FAQs
Q: Can I make this curry in a slow cooker?
A: Yes, you can brown the lamb and onions in a pan, then transfer everything into a slow cooker and cook on low for 6-8 hours.
Q: What can I use instead of lamb?
A: You can substitute lamb with chicken thighs or beef, but the cooking times may vary.
Q: Is this curry spicy?
A: The spice level depends on the medium curry paste used. You can always adjust the amount to your taste or choose a milder or hotter paste.
