Lamb and Lentil Curry

“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.”
READY IN:
1hr 30mins
SERVES:
6
UNITS:
Metric

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.

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