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Fresh Living Network
Patricia's lamb and lentil curry

Patricia's lamb and lentil curry

Patricia de Lille's favourite dish. The lentils are an easy way of adding some healthy fibre to a curry.
5
RECIPE TYPE:Mains
 
Method
  • Season meat, dust with flour and sear in a large pot. Remove and set aside.
  • Blitz onion, garlic, ginger and chilli in a food processor
  • Grind the spices in a pestle and mortar or coffee grinder, or alternatively, use ready-ground spices instead
  • Fry onion mixture until it starts to brown. Toss in the spice mixture and fry for another minute.
  • Add the meat, tomatoes, curry leaves, and a cup (250ml) of stock and bring the mixture to the boil
  • Reduce the heat, cover and simmer for about 45 minutes, adding some more of the stock if necessary
  • Add lentils and remaining stock and cook for a further 30 minutes, or until lamb and lentils are tender
  • Stir in the yoghurt and heat through
  • Season the curry and serve it together with basmati rice, rotis and plenty of fresh coriander
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EXCLUSIONS

Dairy free Dairy free Dairy free

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