Lamb and lentil curry
Prep time less than 30 mins
Cook time less than 30 mins
This rich and satisfying lamb and lentil curry uses a great-value cut of meat for a tasty dinner on a budget. This dish is great for making ahead, check the tips section for freezing instructions. This meal provides 490 kcal, 36g protein, 28g carbohydrate (of which 7g sugars), 26g fat (of which 9g saturates), 5g fibre and 2.3g salt per portion.
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.
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.)
Season with salt and pepper, stir in the kale and simmer for a further 2-3 minutes, or until tender.
Serve in bowls with steamed rice or warm naan bread.
- 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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