Lamb and lentil curry

Prep 0 h : 30 m
Cook 2 h : 0 m


  • 500g red lentils, washed

    2 green chillies, chopped

    1 tsp ground turmeric

    15 curry leaves

    4 tbsp sunflower oil

    2 large onions, chopped

    6 cloves

    6 cardamom pods

    1 cinnamon stick

    2 tbsp crushed garlic

    3 tbsp crushed ginger

    1 kg stewing lamb

    3 tomatoes, chopped

    500ml prepared vegetable stock

    1 tbsp tamarind paste

    3 tbsp chopped coriander

    ½ tsp chilli powder

    2-4 dried red chillies, broken up

    2 cloves garlic, sliced

    1 tsp cumin seeds

    ½ tsp mustard seeds

    ½ tsp garam masala powder


  • Cook the lentil in 1.3 litres of water, 1 tsp salt, chopped chillies, turmeric powder and half the curry leaves.

    Bring to the boil then reduce the heat, cover and simmer.

    In a separate saucepan, heat half the oil.

    Add onions and saute for 3 mins.

    Add the whole spices, remaining curry leaves, garlic and ginger.

    Stir over medium heat and if it starts to stick, add a splash of water.

    Add lamb and stir well for 5 mins.

    Add tomatoes and cook for a further 5 mins.

    Add the cooked lentils and add the stock.

    Bring to the boil, then cover and simmer for about 2 hours or until the lamb is tender.

    Stir in the tamarind and fresh coriander and cook for 5 more minutes.

    Just before serving, heat the remaining oil in a frying pan.

    Add the remaining ingredients and saute for a minute or until fragrant.

    Spoon over the curry and serve hot with rice or naan bread.