Lamb and lentil curry
Method
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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.
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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.)
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Season with salt and pepper, stir in the kale and simmer for a further 2-3 minutes, or until tender.
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Serve in bowls with steamed rice or warm naan bread.
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
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