Lamb and lentil curry

Lamb and lentil curry

By
From
Leiths How to Cook
Serves
4-6
Photographer
Peter Cassidy

Ingredients

Quantity Ingredient
1kg lamb neck fillets, (or boneless leg or shoulder, see note)
3 tablespoons olive oil
2 onions
5 garlic cloves
2 cm piece fresh root ginger
200g brown lentils
6 green cardamom pods
1/2 teaspoon coriander seeds
1/2 teaspoon cumin seeds
1 cinnamon stick
1/2 teaspoon crushed dried chillies
1 teaspoon ground turmeric
200g tinned chopped tomatoes
500ml Brown chicken and veal stock
2 potatoes
salt
freshly ground black pepper
coriander leaves, to serve

Method

  1. Cut the lamb into 2.5 cm pieces. Heat 1 tablespoon of the olive oil in a flameproof casserole or heavy-based saucepan over a medium to high heat. Season the lamb with salt and brown evenly in batches, deglazing the pan after each batch with a little water and adding a little more oil to the casserole to brown each batch. Transfer the browned lamb to a bowl.
  2. Halve, peel and finely dice the onions. Peel and crush the garlic. Peel and finely grate the ginger. Pick over the lentils and rinse in cold water.
  3. Add 1 tablespoon olive oil to the casserole and heat gently. Add the onions and sauté over a low heat until starting to soften, then add the garlic and cook for 1 minute.
  4. Add the cardamom, coriander, cumin and cinnamon and cook for 1 minute, taking care that they don’t burn.
  5. Add the ginger, dried chillies and turmeric and stir well. Add the tomatoes and lentils and stir to combine. Pour over the stock and bring to a simmer. Season with salt and pepper.
  6. Add back the lamb, cover and cook very gently for 50–60 minutes until the meat is tender. Meanwhile, peel and dice the potatoes into 1.5 cm cubes. After 30 minutes’ cooking, add the potatoes.
  7. When the lamb is cooked the sauce should have been naturally thickened by the potatoes and lentils. Taste and adjust the seasoning. Pile into serving bowls and sprinkle with coriander leaves. Serve with flatbreads and raita.

Note

  • Leg or shoulder will take slightly longer to cook. Check after 1–1½ hours; only add the lentils after 30 minutes of cooking, and the potatoes after 1 hour.
Tags:
Leiths School of food and wine
cookery course
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