Easy Lentil and Lamb Curry
Easy Lentil and Lamb Curry

Ingredients

Method

  • 2 tbsp sunflower oil
  • 500g lamb chunks
  • 2 onions, chopped
  • 3 chopped garlic cloves
  • 3 tbsp curry paste
  • 1 x 400g tin of chopped tomatoes
  • 150g dried red lentils
  • 1 tsp salt
  • 75g curly kale, trimmed and shredded
  • Black pepper
  • Naan bread, to serve
  • Heat the oil in a large lidded saucepan. Add the meat, onion, and garlic, and fry for 5 minutes. Add the curry paste and stir well to coat. After 2 minutes of frying, add the lentils, tomatoes, about 500ml of water, and salt. Simmer for 45 minutes.
  • Season again with salt and pepper, and add the kale. Simmer for 3 minutes, then serve in bowls with naan bread.
1 hr
4 serving
This recipe pairs perfectly with the Box Grove SR Shiraz blend 2016 from Tabilk, Australia.

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