Easy Lamb and Lentil Curry

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Easy Lamb and Lentil Curry

Easy Lamb and Lentil Curry

Ingredients
Method

Ingredients

Method

2 tbsp sunflower oil
500g lamb fillet (neck or steak chunks are fine), cut into bite size pieces
2 chopped onions
3 garlic cloves, chopped
3 tbsp curry paste
1 x 400g tin of chopped tomatoes
150g dried red lentils, rinsed
1 tsp salt
75g kale or spinach leaves, trimmed and shredded
Naan, to serve

Heat the oil in a large saucepan, and add the lamb, onion, and garlic. Brown all over for a few minutes. Add the curry paste and stir well to coat the meat. Cook for a few more minutes, then tip in the tomatoes, lentils, 500ml of water, and salt. Bring to the boil, and simmer for 45 minutes to reduce and thicken.
Season well, then chuck in the spinach or kale. Simmer for a further 5 minutes, then serve in bowls with rice and naan on the side.

1 hour

4 serving

This recipe pairs perfectly with the Capeography 'Cloudscape' Cinsault 2016 from Paarl, South Africa..

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