This Lamb & Lentil Curry was an absolute triumph. Using whole and ground spices, it was fragrant, tender and delicious. The best thing? A total one pot wonder. No rice needed with this one, just some warmed roti to scoop up the goodness, although to make the Lamb & Lentil Curry go further for a crowd, you could absolutely serve it with rice. I cooked this on the stove top but it could be done in the slow cooker for about 6 hours on low. To speed it up……around 40 minutes in the pressure cooker would do it. Super easy and total comfort. I loved this recipe, it was the goods.
Don’t be put off by the long ingredient list, it is totally worth it. All curries made from scratch are usually quite long however, most of the ingredients you will have in the pantry, if you like cooking curries. If this is your first made from scratch curry, you will never go back and the left over spices will be used time and time again. Making an authentic curry is a total game changer and so much better for you than the store bought sauces and pastes.
Prep time: 20 Minutes
Cooking time: 2 Hours
$$ Medium Budget
Serves 4 (6 with rice)
For the Lamb & Lentil Curry:
1 tbs of Ghee (you could replace with 2 tbs of oil & 1 tbs of butter)
1 kg of diced lamb shoulder (I buy the boned lamb shoulder roast from Coles, they are fantastic value)
2 tsp of cumin seeds
11/2 tsp of yellow mustard seeds
1 cinnamon stick
11/2 tbs of Garam Masala
1 tbs of turmeric
18 Curry leaves, stripped of the stems
1 large brown onion, peeled, halved and sliced top to bottom
6cm piece of ginger, finely minced
5 garlic cloves, finely minced
1 long red chilli, sliced (seeds removed if you like it mild, although this was definitely not a hot curry)
2 tbs of finely chopped coriander stems and roots (wash well to remove any grit)
400gm tine of diced tomatoes
1/2 a cup of greek yoghurt
3/4 cup of water
1/2 a cup of red lentils
2 tbs of tamarind paste (diluted in a little water)
1 Bag of baby spinach
1 cup of coriander leaves
Sea salt and cracked pepper
Greek Yoghurt, cucumber slices and toasted almonds for garnish
Warmed Roti, naan or poppadoms to serve
To prepare the Lamb & Lentil Curry, heat a large pan (with a lid) and on a medium heat, melt the ghee. Once the Ghee has melted lightly fry the cumin seeds, mustard seeds and cinnamon stick until the mustard seeds start to pop, about a minute or two. You don’t want the pan too hot as the seeds will burn. Next add the curry leaves and fry for a minute before adding the onion. Use a wooden spoon to break the onion up and once softened add the garlic, ginger, chilli slices and chopped coriander stems and roots. Continue to stir until aromatic and then add your garam masala and turmeric. Again, you don’t want the pan screaming hot, just a nice even, medium heat.
Fry the spices for a minute and then stir in the diced tomatoes and yoghurt, cook and stir to combine for a couple of minutes and then fold the diced lamb through the mixture. Once all combined, pop a lid on and allow the lamb to simmer, stirring every now and then until a sauce forms……about 15 minutes.
Add the lentils to the pan, along with the water, season with salt and pepper and stir to combine. Cover the lamb & lentil curry with a lid and reduce the heat to a low simmer for approximately one and a half hours or until the lamb is meltingly tender. Remove the lid for the last 10 minutes and just before serving add the spinach, coriander leaves and the tamarind pulp. Stir and once the spinach has wilted, serve in large bowls with a garnish of greek yoghurt, toasted sliced almonds, thin slices of crisp cucumber and extra coriander leaves. Scoop up this delicious curry with warmed roti bread, naan or poppadoms.
Leftover curry leaves can be stored in a zip lock bag in the freezer for your next delicious curry, such as this one….