Indian Almond Curry Lamb Recipe

Name: Indian Almond Curry Lamb
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Olive oil spray; 1/4 cup green lentils; 1/4 medium red onion, halved and thinly sliced; 1/4 teaspoon cumin seeds; 1 tablespoon grated fresh ginger; 3 to 5 garlic cloves, chopped; Sea salt and freshly ground black pepper; 1/4 cup slivered almonds; 1/8 teaspoon ground cardamom; 1/8 teaspoon ground coriander; 1/8 teaspoon cayenne; 1/8 teaspoon ground cloves; 1/2 to 3/4 pound boneless leg of lamb, trimmed well and cut into 2-inch cubes; 1/2 green bell pepper, cored, seeded, and thinly sliced; 1 tablespoon chopped fresh cilantro; 1/2 cup canned tomato sauce

Servings: persons

Olive oil spray
1/4 cup green lentils
1/4 medium red onion, halved and thinly sliced
1/4 teaspoon cumin seeds
1 tablespoon grated fresh ginger
3 to 5 garlic cloves, chopped
Sea salt and freshly ground black pepper
1/4 cup slivered almonds
1/8 teaspoon ground cardamom
1/8 teaspoon ground coriander
1/8 teaspoon cayenne
1/8 teaspoon ground cloves
1/2 to 3/4 pound boneless leg of lamb, trimmed well and cut into 2-inch cubes
1/2 green bell pepper, cored, seeded, and thinly sliced
1 tablespoon chopped fresh cilantro
1/2 cup canned tomato sauce

1
Preheat the oven to 450F.
2
Spray the inside and lid of a cast-iron Dutch oven with olive oil.
3
Rinse the lentils in a mesh strainer and pour into the pot.
4
Add 1/2 cup boiling water and stir to distribute the lentils in an even layer.
5
Scatter the onion over the lentils.
6
Sprinkle on the cumin, ginger, and garlic and lightly season with salt and pepper.
7
In a medium bowl, combine the almonds, cardamom, coriander, cayenne, cloves, and black pepper to taste.
8
Add the meat and stir to coat, then add the mixture in forkfuls to the pot, making an uneven layer.
9
Cover with the bell pepper.
10
Stir the cilantro into the tomato sauce and pour the mixture over the top.
11
Cover and bake for 45 minutes, or until 3 minutes after the aroma of a fully cooked meal escapes the oven.
12
Serve immediately.
13
Calories: 464
14
Protein: 49g
15
Carbohydrates: 23g
16
Fat: 19g
17
Cholesterol: 122mg
18
Sodium: 370mg
19
Fiber: 7g

230

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: Olive oil spray, 1/4 cup green lentils, 1/4 medium red onion, halved and thinly sliced, 1/4 teaspoon cumin seeds, and more.

Yes, Indian Almond Curry Lamb falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Indian Almond Curry Lamb

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions