Easy Lamb and Lentil Curry
Easy Lamb and Lentil Curry

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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