Directions:
- Place lamb and vegetables in dry pan and fry gently until onion is soft and translucent.
- Add curry paste and tomato purée and cook for a minute or two until the meat is coated.
- Add stock and lentils.
- Bring to boil then cover and simmer for 30 mins; adding more stock if necessary.
- Serve with boiled rice (and Naan if you can handle the calories!).
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 650.27 Kcal (2723 kJ) | ||
| Calories from fat | 392.45 Kcal | ||
| % Daily Value* | |||
| Total Fat | 43.61g | 67% | |
|---|---|---|---|
| Cholesterol | 91.25mg | 30% | |
| Sodium | 11818.42mg | 492% | |
| Potassium | 948mg | 20% | |
| Total Carbs | 34.45g | 11% | |
| Sugars | 4.79g | 19% | |
| Dietary Fiber | 15.59g | 62% | |
| Protein | 33.8g | 68% | |
| Vitamin C | 7.8mg | 13% | |
| Vitamin A | 0.3mg | 10% | |
| Iron | 5.9mg | 33% | |
| Calcium | 76.2mg | 8% | |
| Amount Per 100 g | |||
| Calories | 163.29 Kcal (684 kJ) | ||
| Calories from fat | 98.55 Kcal | ||
| % Daily Value* | |||
| Total Fat | 10.95g | 67% | |
|---|---|---|---|
| Cholesterol | 22.91mg | 30% | |
| Sodium | 2967.77mg | 492% | |
| Potassium | 238.06mg | 20% | |
| Total Carbs | 8.65g | 11% | |
| Sugars | 1.2g | 19% | |
| Dietary Fiber | 3.91g | 62% | |
| Protein | 8.49g | 68% | |
| Vitamin C | 1.9mg | 13% | |
| Vitamin A | 0.1mg | 10% | |
| Iron | 1.5mg | 33% | |
| Calcium | 19.1mg | 8% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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