This is a rich-tasting lamb curry with tender lamb and lentils. I've used lamb neck fillet as it stays tender during the long cooking time, but you could use leg meat instead. for a more saucy curry. add an extra 100ml of stock. Serve with small portions of freshly cooked basmati rice, topped with yoghurt, cucumber and mint. Freeze any leftovers for another day.
Ingredients
- 2 medium onions
- 2 garlic cloves
- 25 g chunk of fresh root ginger
- 25 g bunch of fresh coriander
- 1 tbsp oil
- 800 g lamb neck fillet
- 3 tbsp medium Indian curry paste (from a jar)
- 400 g can chopped tomatoes
- 1 tsp caster sugar
- 150 g dried red split lentils
- 250 ml hot lamb stock (made with 1 lamb stock cube)
- flaked sea salt
- ground black pepper
Instructions
- Peel and thinly slice the onions, peel and crush the garlic, peel and finely grate the ginger, and roughly chop the coriander (including the stalks.) Pour the oil into a large non-stick frying pan and fry the onions over a medium-high heat for 5 minutes, or until softened and lightly browned, stirring frequently,
- While the onions are cooking, trim the lamb neck of any hard fat that you can get to easily and cut the meat into roughly 3cm chunks. Season with salt and plenty of pepper. Put into the slow cooker.
- Add the garlic, ginger and curry paste to the onions and cook for a further minute, stirring continuously. Add to the slow cooker and stir in the canned tomatoes,, caster sugar and chopped coriander. Rinse the lentils in a sieve under cold running water and add them to the pot.
- Pour over the stock, stir well and cover with the lid. Cook on HIGH for 4-5 hours or LOW for 8-10 hours, or until the lamb and lentils are very tender. If you get a chance, stir the curry halfway through the cooking time, quickly replacing the lid. Season with more salt and pepper to taste just before serving.
- This recipe takes 4-5 hours on HIGH and 8-10 hours on LOW.
Notes
Freeze the cooled curry in a labelled zip-seal bag or freezer-proof containers for up to 3 months. Thaw in the fridge overnight. Reheat thoroughly in the microwave or a large saucepan with an extra 150ml just-boiled water, stirring occasionally, until piping hot.
Nutrition per serving
Calories: 504kcal
