• Servings 6
  • Prep 15 min
  • Cook 35 min
  • Cuisine
  • Skill Level

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.

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