Indian Lentil and Lamb Curry


1/4 cup of red lentils
4 shallots, diced
2 garlic cloves, minced
2 tbs ground coriander
1 tsp fenugreek seeds
1 tsp black mustard seeds
1 tsp ground cumin
2 tsp tumeric
2 cups of vegetable stock
3 tbs canola oil
1/2 cup plain yogurt
Kosher or sea salt and fresh cracked black pepper
1 lb lamb, cut into 1 inch cubes
fresh cilantro for garnish
1/2 pound of cherry tomatoes, halved

This is delightful Indian curry sauce made with lentils. If you prefer it spicier just add a Serrano pepper, seeds and all.  You may serve over rice or vegetables or as a dip with crusty bread or corn chips.

Health Tip: Hearty lentils are delicious and nutritious: a half cup offers 3.3 mg of iron and 115 calories. They are consider one of the major super foods that build muscle. Read more: The Daily Green


  • In a large sauce pan add the canola oil using medium heat.
  • Add the onions and shallots and saute until tender. about 3 minutes.
  • Add the lamb and brown on all sides.
  • Add the spices and cook for 2 minutes.
  • Cook for another 30 minutes until the lamb is cooked through and the lentils are tender.
  • Add the tomatoes during the last 2 minutes of cooking.
  • Season with salt and pepper.
  • Stir in the yogurt and cook gently for about 2 minutes.




15 min


35 min


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