Indian Lamb and Lentil Curry


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.




20 min


25 min


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