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Meat

Lamb and Lentil Curry

This rich and satisfying lamb and lentil curry uses a great-value cut of meat for a tasty dinner on a budget. This dish is great for making ahead, check the notes section for freezing instructions.

Serves 4

Difficulty
Easy
Preparation Time
Less than 30 minutes
Cooking Time
30 minutes to 1 hour
Calories Per Serving
490
vegetarian logo48
Spice rating
Mild
Bob's  Kitchen Recipe Card

Ingredients for  4  Servings

  • 2 tbsp
    Low calorie cooking spray
  • 500g
    Lamb neck fillets, trimmed, cut into 3cm chunks
  • 2
    Onions, roughly chopped
  • 3
    Large garlic cloves, roughly chopped
  • 3 tbsp
    Medium curry paste
  • 400g tin
    Chopped tomatoes
  • 150g
    Dried split red lentils, rinsed and drained
  • 1 tsp
    Salt, plus extra to season
  • 75g
    Curly kale (or mature spinach leaves), rinsed, shredded, any tough stalks discarded
  • -
    Freshly ground black pepper
  • -
    Steamed rice or naan bread, to serve

Approximate Times

  • Preparation :
    Less than 30 minutes
  • Cooking :
    30 minutes to 1 hour

Method

  1. Heat the oil in a large, lidded, non-stick saucepan over a medium heat. Add the lamb, onions and garlic and fry for 5-6 minutes until lightly browned, stirring regularly.
  2. Add the curry paste and stir well to coat the lamb and onions. Continue to cook for 1-2 minutes, stirring well, then add the tomatoes, lentils, 500ml/18fl oz water and salt. Bring the mixture to the boil. Reduce the heat until the mixture is simmering, then half-cover the pan with the lid and simmer very gently for 45-50 minutes, stirring regularly, until the lamb is very tender. (Add a little extra water if the curry is beginning to look dry before the lamb is tender.)
  3. Season with salt and pepper, stir in the kale and simmer for a further 2-3 minutes, or until tender.
  4. Serve in bowls with steamed rice or warm naan bread.

Notes

This dish can be cooked in a slow cooker. Follow the recipe up to the end of step 2, using 350ml water instead of 500ml. Transfer the ingredients to a large slow cooker, cover and cook on high for 3½ hours or until the lamb and lentils are just tender. (Or on low for longer.) Stir in the kale, cover and cook for a further 5-10 minutes or until the kale has softened.

This curry is suitable for freezing, but the rice is not. Divide the curry between freezer-proof containers, it will keep in the freezer for up to 2 months.

This dish can be prepared in advance - just add 150ml boiling water to the curry when you reheat it.

The lamb can be swapped for 6 boneless, skinless chicken thighs, each cut in half.