Lamb Lentil Curry

This lamb and lentil curry has full-on flavour. Packed with spices, its a feast for the senses.

The ingredient of Lamb Lentil Curry

• 1 1 2 teaspoons cumin seeds
• 1 teaspoon mustard seeds
• 1 cinnamon stick
• 1 tablespoon garam masala
• 1 tablespoon ground turmeric
• 1 1 2 tablespoons grapeseed oil
• 12 curry leaves or 3 dried bay leaves
• 1 large brown onion coarsely chopped
• 7cm piece ginger peeled finely chopped
• 6 garlic cloves finely chopped
• 2 small fresh red chillies finely chopped
• 1 tablespoon chopped fresh coriander root
• 250ml 1 cup crushed tomatoes
• 130g 1 2 cup tamar valley greek style yoghurt
• 1kg diced lamb
• 185ml 3 4 cup water
• 115g 1 2 cup red lentils rinsed
• 2 teaspoons tamarind puree
• 1 tablespoon chopped fresh coriander

The Instruction of lamb lentil curry

• heat the oil in a large saucepan over medium low heat cook the cumin seeds mustard seeds and cinnamon for 1 minute or until aromatic stir in the curry leaves for 1 minute or until aromatic stir in the onion for 3 minutes or until soft stir in the ginger garlic chilli and coriander root for 2 minutes or until aromatic stir in the garam masala and turmeric for 1 2 minutes or until aromatic
• add the tomato and yoghurt cook stirring for 1 2 minutes stir in the lamb for 5 minutes reduce heat to low cover and cook stirring often for 15 minutes or until a sauce forms
• add the water and lentils season cook partially covered stirring often for 50 minutes or until the lamb is tender uncover and cook for 10 minutes or until the mixture thickens stir in the tamarind and coriander leaves

Nutritions of Lamb Lentil Curry

calories: 733 969 calories
calories: 42 grams fat
calories: 14 grams saturated fat
calories: 23 grams carbohydrates
calories: 10 grams sugar
calories: n a
calories: 62 grams protein
calories: 175 milligrams cholesterol
calories: 231 49 milligrams sodium
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calories: nutritioninformation