Lamb and lentil curry
This hearty lamb and lentil curry features tender pieces of lamb neck slow-simmered with red lentils, kale, and aromatic spices in a rich tomato sauce. The lentils break down to create a thick, comforting texture with deep, savoury flavours. Serve piping hot alongside warm naan bread.
Ingredients
- Sunflower oil30 ml
- garlic clove3 კბილი
- water500 ml
Instructions
4 steps- 1
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.
- 2
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.)
- 3
Season with salt and pepper, stir in the kale and simmer for a further 2-3 minutes, or until tender.
- 4
Serve in bowls with steamed rice or warm naan bread.
Nutrition
1 serving ≈ 400 g
Nutrition values are estimates. - means data is unavailable.
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