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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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A hearty lamb and lentil curry Ingredients:
300 g lamb (lean neck fillet) |
2 onions, chopped |
150 g tomatoes, chopped |
200 g butternut squash, peeled and diced |
6 tablespoons coriander leaves, chopped |
6 tablespoons mint leaves, chopped |
150 g lentils (split yellow or toor daal) |
1 tsp turmeric |
1 tsp chili powder |
1 tsp sugar |
450 ml water |
4 tablespoons vinegar (white distilled) |
1 tablespoon sunflower oil |
1 tsp cumin seeds |
1 salt |
4 oz brown rice (to serve) |
Directions:
1. Place the onions, squash, coriander, mint, lentils, tomatoes, turmeric, chili, sugar and water in a large, heavy saucepan and simmer for about 3/4 hour
2. Mash the vegetables and lentils with a wooden spoon
3. Cut the lamb into a large dice and brown on all sides in a frying pan before adding to the sauce with the vinegar
4. Cook for a futher 20 minutes or until the lamb is tender
5. Using the same pan that held the lamb heat the oil and fry the cumin seeds until they start to smell toasted. Stir these into the curry
6. Simmer for 5 more minutes, then serve over cooked brown rice.
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