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Lamb & lentil curry
Lamb & lentil curry
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Prep Time:
20 minutes
Cook Time:
95 minutes
Total Time:
115 minutes
Flavorful lamb and lentil curry bursting with aromatic spices. A sensory feast.
Ingredients:
  • 1 1/2 tsp cumin seeds
  • 1 tsp mustard seeds
  • 20.00 ml garam masala
  • 20.00 ml ground turmeric
  • 27.60 gm grapeseed oil
  • 12 curry leaves or 3 dried bay leaves
  • 1 large brown onion, coarsely chopped
  • 7cm-piece ginger, peeled, finely chopped
  • 6 garlic cloves, finely chopped
  • 2 small fresh red chillies, finely chopped
  • 20.00 ml chopped fresh coriander root
  • 250ml (1 cup) crushed tomatoes
  • 130g (1/2 cup) Greek Style Yoghurt
  • 1kg diced lamb
  • 185ml (3/4 cup) water
  • 115g (1/2 cup) red lentils, rinsed
  • 2 tsp tamarind puree
  • 20.00 ml chopped fresh coriander
Instructions:
  • In a large saucepan over medium-low heat, warm the oil. Add cumin seeds, mustard seeds, and cinnamon. Cook for 1 minute until fragrant. Add curry leaves and cook for another minute until aromatic. Add onion and cook for 3 minutes until soft. Stir in ginger, garlic, chili, and coriander root for 2 minutes until aromatic. Lastly, add garam masala and turmeric, and cook for 1-2 minutes until aromatic.
  • Combine the tomato and yogurt in the pan and cook, stirring, for 1-2 minutes. Add the lamb and stir for 5 minutes. Reduce heat to low, cover, and cook, stirring occasionally, for 15 minutes until a sauce develops.
  • Combine water and lentils, season, and cook partially covered for 50 minutes until lamb is tender. Uncover and cook for additional 10 minutes to thicken. Stir in tamarind and coriander leaves.

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