Lamb And Lentil Curry Recipe

Name: Lamb And Lentil Curry
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 tablespoons vegetable oil; 6 whole cardamom pods; 1/2 teaspoon whole coriander seed; 1 cinnamon stick; flour; 1 1/2 kg lamb chops; 6 garlic cloves, crushed; 2 onions, chopped; 1 teaspoon crushed dried chili (or to taste); 2 tablespoons grated fresh ginger; 1 tablespoon turmeric; 3 tablespoons mild curry powder; 2 bay leaves; 1 (440 g) can chopped peeled tomatoes; 3 potatoes, peeled and diced; 1 cup brown lentils, washed well; 500 ml stock (veg or meat); salt (I used about 2 teaspoons); 2 tablespoons lemon juice; 1 teaspoon garam masala; 3 tablespoons chopped fresh coriander

Servings: persons

3 tablespoons vegetable oil
6 whole cardamom pods
1/2 teaspoon whole coriander seed
1 cinnamon stick
flour
1 1/2 kg lamb chops
6 garlic cloves, crushed
2 onions, chopped
1 teaspoon crushed dried chili (or to taste)
2 tablespoons grated fresh ginger
1 tablespoon turmeric
3 tablespoons mild curry powder
2 bay leaves
1 (440 g) can chopped peeled tomatoes
3 potatoes, peeled and diced
1 cup brown lentils, washed well
500 ml stock (veg or meat)
salt (I used about 2 teaspoons)
2 tablespoons lemon juice
1 teaspoon garam masala
3 tablespoons chopped fresh coriander

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 saute 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.

1653

kcal

Calories

Fat

104

Carbs

112

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

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

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 21 ingredients. The key ingredients include: 3 tablespoons vegetable oil, 6 whole cardamom pods, 1/2 teaspoon whole coriander seed, 1 cinnamon stick, and more.

Yes, Lamb And Lentil Curry falls under the Soups & Stews 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!

Lamb And Lentil Curry

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions