![Lamb & lentil curry Lamb & lentil curry](https://wikirecipes.net/wp-content/uploads/2019/04/Lamb-amp-lentil-curry.jpg)
- 0:20 Prep
- 1:35 Cook
- 4 Servings
- Capable cooks
This lamb and lentil curry has full-on flavour. Packed with spices, it’s a feast for the senses.
Ingredients
- 1 1/2 teaspoons cumin seeds
- 1 teaspoon mustard seeds
- 1 cinnamon stick
- 1 tablespoon garam masala
- 1 tablespoon ground turmeric
- 1 1/2 tablespoons 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
- 1 tablespoon chopped fresh coriander root
- 250ml (1 cup) crushed tomatoes
- 130g (1/2 cup) Tamar Valley Greek Style Yoghurt
- 1kg diced lamb
- 185ml (3/4 cup) water
- 115g (1/2 cup) red lentils, rinsed
- 2 teaspoons tamarind puree
- 1 tablespoon chopped fresh coriander
Method
- Step 1Heat the oil in a large saucepan over medium-low heat. Cook the cumin seeds, mustard seeds and cinnamon for 1 minute or until aromatic. Stir in the curry leaves for 1 minute or until aromatic. Stir in the onion for 3 minutes or until soft. Stir in the ginger, garlic, chilli and coriander root for 2 minutes or until aromatic. Stir in the garam masala and turmeric for 1-2 minutes or until aromatic.
- Step 2Add the tomato and yoghurt. Cook, stirring, for 1-2 minutes. Stir in the lamb for 5 minutes. Reduce heat to low. Cover and cook, stirring often, for 15 minutes or until a sauce forms.
- Step 3Add the water and lentils. Season. Cook, partially covered, stirring often, for 50 minutes or until the lamb is tender. Uncover and cook for 10 minutes or until the mixture thickens. Stir in the tamarind and coriander leaves.
- High protein
- Low carb
- Low sodium
- Lower gi
Nutrition
3071 kj
Energy
42g
Fat Total
14g
Saturated Fat
9g
Fibre
62g
Protein
175mg
Cholesterol
231.49mg
Sodium
10g
Carbs (sugar)
23g
Carbs (total)
All nutrition values are per serve
Notes
Serve this curry with roti, mango chutney, mint raita and fresh chilli for an authentic Indian meal.
- Author: Katrina Woodman
- Image credit: Ian Wallace
- Publication: Australian Good Taste
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