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Ingredients
Method
- 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
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