Lamb & Lentil Curry Recipe

Recipe By Slurrp

This Lamb & Lentil Curry is a flavorful and hearty dish that combines tender lamb with nutritious lentils in a fragrant curry sauce. The lamb is cooked until it is melt-in-your-mouth tender, while the lentils add a satisfying texture. The curry sauce is made with a blend of aromatic spices, tomatoes, and coconut milk, creating a rich and creamy base. This curry is perfect for a cozy dinner and can be served with rice or naan bread.

5
20 Rating -
Rate
Non Vegdiet
1hr 55minstotal
20minsPrep
1hr 35minsCook
1hr 55m.total
20m.Prep
1hr 35m.Cook
Lamb & Lentil Curry
plan
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ingredients serve

Ingredients for Lamb & Lentil Curry Recipe

  • 125 gram Lamb, Cut Into Cubes
  • 1/4 cup Lentils
  • 1/4 Onion, Diced
  • 3/4 cloves Cloves Garlic, Minced
  • 1/4 inch Ginger, Grated
  • 1/2 Tomatoes, Diced
  • 100 milliliter Coconut Milk
  • 1/2 tablespoon Oil
  • 1/4 teaspoon Cumin
  • 1/4 teaspoon Coriander
  • 1/4 teaspoon Turmeric
  • 0.13 teaspoon Chili Powder
  • As required Salt And Pepper To Taste

Directions: Lamb & Lentil Curry Recipe

Cooking Directions

  • STEP 1.Heat oil in a large pot over medium heat. Add onions and cook until softened.
  • STEP 2.Add garlic, ginger, and spices to the pot and cook for another minute.
  • STEP 3.Add the lamb and brown on all sides. Then, add the lentils, tomatoes, and coconut milk.
  • STEP 4.Bring the mixture to a boil, then reduce the heat and simmer for about 1 hour, or until the lamb is tender and the lentils are cooked.
  • STEP 5.Season with salt and pepper to taste. Serve the curry hot with rice or naan bread.
  • STEP 6.Cooking Tips: For extra flavor, marinate the lamb in the spice mixture for a few hours or overnight before cooking. You can also add vegetables like carrots or potatoes to the curry for added texture and nutrients.
  • STEP 7.Storage and Serving: Leftover curry can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave before serving.

Cooking Tips

  • For extra flavor, marinate the lamb in the spice mixture for a few hours or overnight before cooking.
  • You can also add vegetables like carrots or potatoes to the curry for added texture and nutrients.

Storage and Serving

  • Leftover curry can be stored in an airtight container in the refrigerator for up to 3 days.
  • Reheat gently on the stovetop or in the microwave before serving.
Nutrition
value
545
calories per serving
16 g Fat50 g Protein58 g Carbs31 g FiberOther

Current Totals

  • Fat
    16g
  • Protein
    50g
  • Carbs
    58g
  • Fiber
    31g

MacroNutrients

  • Carbs
    58g
  • Protein
    50g
  • Fiber
    31g

Fats

  • Fat
    16g

Vitamins & Minerals

  • Calcium
    562mg
  • Iron
    20mg
  • Vitamin A
    1189mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    8mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    119mcg
  • Vitamin B12
    3mcg
  • Vitamin C
    42mg
  • Vitamin E
    2mg
  • Copper
    < 1mcg
  • Magnesium
    181mg
  • Manganese
    10mg
  • Phosphorus
    465mg
  • Selenium
    25mcg
  • Zinc
    8mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By Slurrp