Lamb and Lentil Curry

Total Time
1hr 30mins
Prep
30 mins
Cook
1 hr

Found this on the net, and after a few alterations (lamb chops rather than shanks, less cinnamon sticks) and a lot of editing to the recipe, I made this for dinner. It's great. Quick to make, but a really nice flavour and texture to the sauce.

Skip to Next Recipe

Ingredients

Nutrition

Directions

  1. Heat oil in large skillet over medium to high heat.
  2. Sear floured meat in hot oil; remove.
  3. Crush the whole spices lightly with the back of a spoon, then add whole spices to pot; saute for a minute or two until fragrant.
  4. Add garlic, onions, chilli and ginger and sauté for about 5 minutes or until onion is softened.
  5. Add remaining spices and mix well.
  6. Add a little more oil and heat; return chops to pan.
  7. Add tomatoes, potatoes and lentils.
  8. Pour stock over, add salt to taste, reduce temp and simmer until tender-about 1 hour.
  9. Add lemon juice, garam masala and chopped coriander to finish.
Most Helpful

5 5

I scaled the meat in this recipe down to 500gr but kept the rest of the ingredients the same, except added sweet potato and carrots no ordinary potatoes. I like to have the extra gravy or dhal to have on hand to have on toast for breakfast. The flavour was really good, I used in this instance a indian curry powder (flavour would change with different powders) use your favourite. Unfortunately I didn't have any coriander to finish it off with but tasted great anyway. This is something I would definately do again.

5 5

A very satisfying curry! I used cubed lamb (800 g) and Durban Curry powder from Monsoon Coast. So good, thanks!!!