Curried Lamb And Lentils Recipes

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CURRIED LAMB AND LENTIL STEW



Curried Lamb and Lentil Stew image

Make and share this Curried Lamb and Lentil Stew recipe from Food.com.

Provided by ratherbeswimmin

Categories     Stew

Time 1h45m

Yield 4 serving(s)

Number Of Ingredients 13

2 teaspoons oil
1 lb trimmed boneless lamb, cut into 1 inch pieces
1 1/2 cups chopped onions
3 -4 cloves garlic, minced
1 1/2 teaspoons minced peeled ginger
2 tablespoons curry powder
2 cups vegetable broth
1 1/2 cups diced tomatoes with juice
1 cup dried brown lentils
3 carrots, peeled and sliced thick
2 zucchini, cut into chunks
1 cup frozen peas
salt and pepper

Steps:

  • Sprinkle lamb with salt and pepper.
  • In a big pot, over medium-high heat, saute lamb in oil for about 5 minutes or until lamb is browned.
  • Add onion, garlic, and ginger; saute 5 more minutes.
  • Add curry powder and stir for 30 seconds.
  • Add vegetable broth, tomatoes with juice, lentils, carrots, and zucchini; bring to a boil.
  • Reduce heat; cover and simmer for 1 hour or until lamb and lentils are tender, stirring occasionally.
  • Add peas and simmer about 5 minutes or until heated well.
  • Season wtih salt and pepper to taste.
  • Serve in soup bowls.

Nutrition Facts : Calories 620.9, Fat 28.4, SaturatedFat 11.3, Cholesterol 81.7, Sodium 366.8, Carbohydrate 56.7, Fiber 21.9, Sugar 13, Protein 36.9

LAMB AND LENTIL CURRY



Lamb and Lentil Curry image

Found this on the net, and after a few alterations (lamb chops rather than shanks, less cinnamon sticks) and a lot of editing to the recipe, I made this for dinner. It's great. Quick to make, but a really nice flavour and texture to the sauce.

Provided by JustJanS

Categories     Curries

Time 1h30m

Yield 6 serving(s)

Number Of Ingredients 21

3 tablespoons vegetable oil
6 whole cardamom pods
1/2 teaspoon whole coriander seed
1 cinnamon stick
flour
1 1/2 kg lamb chops
6 garlic cloves, crushed
2 onions, chopped
1 teaspoon crushed dried chili (or to taste)
2 tablespoons grated fresh ginger
1 tablespoon turmeric
3 tablespoons mild curry powder
2 bay leaves
1 (440 g) can chopped peeled tomatoes
3 potatoes, peeled and diced
1 cup brown lentils, washed well
500 ml stock (veg or meat)
salt (I used about 2 teaspoons)
2 tablespoons lemon juice
1 teaspoon garam masala
3 tablespoons chopped fresh coriander

Steps:

  • Heat oil in large skillet over medium to high heat.
  • Sear floured meat in hot oil; remove.
  • Crush the whole spices lightly with the back of a spoon, then add whole spices to pot; saute for a minute or two until fragrant.
  • Add garlic, onions, chilli and ginger and sauté for about 5 minutes or until onion is softened.
  • Add remaining spices and mix well.
  • Add a little more oil and heat; return chops to pan.
  • Add tomatoes, potatoes and lentils.
  • Pour stock over, add salt to taste, reduce temp and simmer until tender-about 1 hour.
  • Add lemon juice, garam masala and chopped coriander to finish.

Nutrition Facts : Calories 1080.8, Fat 74.6, SaturatedFat 30.5, Cholesterol 185, Sodium 156.3, Carbohydrate 48.9, Fiber 15, Sugar 5.3, Protein 53

CURRIED LAMB WITH GREEN LENTILS



Curried Lamb With Green Lentils image

The original recipe came from a "low cholesterol, low fat" cookbook so I assume it is healthy. Actually, it tastes so good, I am prepared to forgive it if it isn't! I've been making it for some time now so I'm giving you the recipe I make now and not the one I started with. (I use Patak Curry Paste)

Provided by franja

Categories     Curries

Time 50m

Yield 2 serving(s)

Number Of Ingredients 9

250 g lamb fillets, diced
1 small onion, chopped
1 medium carrot, chopped
1 stick celery, chopped
1 tablespoon madras curry paste
1 tablespoon tomato puree
8 fluid ounces lamb stock
3 ounces green lentils
salt

Steps:

  • Place lamb and vegetables in dry pan and fry gently until onion is soft and translucent.
  • Add curry paste and tomato purée and cook for a minute or two until the meat is coated.
  • Add stock and lentils.
  • Bring to boil then cover and simmer for 30 mins; adding more stock if necessary.
  • Serve with boiled rice (and Naan if you can handle the calories!).

Nutrition Facts : Calories 574.2, Fat 34.1, SaturatedFat 14.8, Cholesterol 92.5, Sodium 147.1, Carbohydrate 33.7, Fiber 14.8, Sugar 4.5, Protein 32.3

CURRIED LENTIL, TOMATO AND LAMB STEW



Curried Lentil, Tomato and Lamb Stew image

Categories     Lamb     Tomato     Stew     Low Fat     Lentil     Bon Appétit

Yield Serves 4

Number Of Ingredients 11

1 teaspoon vegetable oil
1 pound trimmed boneless lamb sirloin, cut into 1-inch pieces
1 1/2 cups chopped onion
2 garlic cloves, minced
1 teaspoon minced peeled ginger
1 tablespoon curry powder
2 cups water
1 1/2 cups canned diced tomatoes in juice
1 cup dried green or brown lentils
3 carrots, peeled, thickly sliced
1 cup frozen green peas

Steps:

  • Heat oil in heavy large pot over medium-high heat. Sprinkle lamb with salt and pepper. Add to pot; sauté until brown, about 5 minutes. Add onion, garlic and ginger; sauté 5 minutes. Add curry powder; stir 30 seconds. Add 2 cups water and next 3 ingredients; bring to boil. Reduce heat, cover and simmer until lamb and lentils are tender, stirring occasionally, about 1 hour.
  • Add peas to pot and simmer until heated through, about 5 minutes. Season with salt and pepper. Ladle into bowls.

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