Easy Lamb and Lentil Masala
Easy Lamb and Lentil Masala



  • 2 tbsp oil
  • 500g lamb chunks
  • 2 onions, chopped
  • 3 garlic cloves, chopped
  • 3 tbsp tikka masala curry paste
  • 1 x 400g tin of chopped tomatoes
  • 150g dried red lentils
  • Salt and pepper
  • 75g kale, shredded
  • Rice and flatbreads, to serve
  • Heat up the oil in a large saucepan, and add the onions, garlic, and lamb. Fry for 6 minutes to brown the meat, stirring regularly. Stir in the curry paste to coat the lamb and onions, cook for 2 minutes, then add the lentils, tomatoes, and 500ml water. Season well, bring to the boi, then simmer half-covered for 50 minutes.
  • Give it all a good stir to thicken the curry sauce, and add a little water if it’s looking a bit dry. Season well with salt and pepper, stir in the kale, and cook for 3 minutes more to wilt the greens. Serve hot in bowls with rice and naan.
1 hour
2 serving
This recipe pairs perfectly with the Yelland & Papps 'Second Take' Grenache 2019 from Barossa Valley, Australia.

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