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Lamb and Lentil Curry
Ingredients
2 tbsp
sunflower oil
500 g
lamb neck fillets
2
onions
3
large garlic cloves
3 tbsp
medium curry paste
1 tin (400 g)
chopped tomatoes
150 g
dried split red lentils
1 tsp
salt
75 g
curly kale
to taste
black pepper
to serve
steamed rice
to serve
naan bread
Instructions
STEP 1
Heat oil in a large saucepan.
STEP 2
Fry lamb, onions, and garlic for 5-6 minutes.
STEP 3
Add curry paste, tomatoes, lentils, water, and salt; boil.
STEP 4
Reduce heat and simmer for 45-50 minutes.
STEP 5
Stir in kale and simmer for 2-3 minutes.
STEP 6
Serve with rice or naan.
Nutrition Facts
(per serving)
Calories:
1960 calories
Servings:
4 servings
Carbohydrates:
112 g
Fat:
104 g
Fiber:
20 g
Protein:
144 g
Sugar:
28 g
Meal Effort
Preparation:
30 minutes
Cook:
1 hrs
Total:
1 hrs 30 mins