Indian Lamb and Lentil Curry

  • 45 mins
  • 18 ingredients

Ingredients

  • 2 lbs boneless lamb, excess fat removed and cut into 1 inch cubes
  • 1 cup dried brown lentils
  • 4 tbs butter
  • 1 large yellow onion, chopped
  • 3 cloves garlic, minced
  • kosher salt and black pepper to taste
  • 1 tsp crushed red pepper
  • 2 tsp ground cumin
  • 2 tsp fresh ginger, grated
  • 1 tsp, ground turmeric
  • 1 tsp ground coriander
  • 1 tsp ground fenugreek
  • 1 tsp ground cardamom
  • 1 cup canned tomatoes, drained
  • 1 cup hot water
  • 2 tsp curry powder
  • 1 cup yogurt
  • juice of 1 lime
This is a deep rich Indian dish of lamb and lentils. It is spiced with garlic, onions, cumin, coriander, ginger, turmeric, cardamom, fenugreek and curry power. This recipe has a lot of ingredients, just prepare them in advance and it will be very easy to make.

  • Soak lentils in water to cover overnight, then drain.
  • In a large pot or dutch oven heat 2 tbs of butter over moderate heat.
  • Add the onion, garlic, salt, black pepper, red pepper flakes, cumin, ginger, turmeric, coriander, fenugreek and cardamom.
  • Saute stirring for 5 minutes.
  • Add the lentils, tomatoes and hot water and bring to a simmer.
  • Continue to simmer over low heat while preparing the meat.
  • In a large frying pan heat 2 more tbs of butter over moderate heat, then add the curry powder, salt and pepper while stirring for several minutes.
  • Turn heat to high then add the lamb cubes, and brown quickly on all sides.
  • Add the yogurt and mix well.
  • Add the lamb mixture to the lentils and simmer, uncovered for about 2 hours or until the lamb is tender.
  • Stir in the lime juice and serve over rice.

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