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Friday, May 27, 2016

Lamb and Lentil Curry

How to Make Lamb and Lentil Curry Recipe - preparation 15 minutes plus marinating cooking time 1 hour 50 minutes Serves 4

450g/1lb lean stewing lamb, cut into large chunks
1 tsp ground turmeric
1 tsp garam masala
2 garlic cloves, crushed
1 red chilli, seeded and diced
1 tsp grated fresh root ginger
2 tbsp vegetable oil
1 onion, chopped
1 x 400g/14oz can tomatoes
225g/8oz red lentils, rinsed
salt and ground black pepper
4 tbsp natural yogurt
fresh coriander to garnish

1 Put the lamb in a shallow sealable container with the spices, garlic, chilli, ginger, salt and pepper. Stir well to mix, cover and put in the refrigerator for at least 30 minutes.

2 Heat the oil in a large flameproof casserole, add the onion and cook over a low heat for 5 minutes. Add the lamb and spice mixture and cook for 10 minutes, turning regularly, until the meat is evenly browned.

3 Add the tomatoes, 475ml/16fl oz/2 cups boiling water and the lentils and bring to the boil. Reduce the heat, cover the casserole and simmer for 1 hour.

4 Remove the lid and cook uncovered for 30 minutes, stirring occasionally, until the sauce is thick and the lamb is tender.

5 Serve the curry topped with yogurt and garnished with coriander sprigs.
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