Lamb And Lentil Curry Recipes

MEDITERRANEAN LAMB AND LENTIL STEW

Steps:

• Heat oil in a heavy pot over medium-high heat. Add the lamb cubes and bones and brown on all sides, about 3 minutes. Sprinkle with salt and pepper. Add onion and garlic and continue cooking about 2 minutes, stirring frequently.
• Stir in the lentils, 2 cups of the chicken broth, tomatoes, carrots and the thyme, sage and basil. Bring to a boil, reduce the heat to low and simmer, covered, until the lentils are tender but not quite done, stirring occasionally. Depending on the type and freshness of the lentils, this will take from 15 to 30 minutes. If the stew seems dry, add more broth (up to one cup additional). Discard the lamb bones.
• Add the spinach and cook 5 minutes more. Stir in the lemon zest and juice. Garnish individual servings with some of the crumbled cheese.

LAMB, CHICKPEA & SPINACH CURRY WITH MASALA MASH

Steps:

• Heat the oil in a large frying pan, cook the lamb until browned all over for about 10 mins, then remove from the pan. Cook the onion in the same pan until golden brown, about 5 mins. Stir through the ginger, garlic, cumin and coriander, then cook for 2 mins more until you smell the spices. Return the lamb to the pan, pour over the tomatoes, bring to the boil, then leave to simmer over a gentle heat for 11⁄2 hrs until the meat is really tender. Top up with a little boiling water if the sauce becomes too dry. Add in the chickpeas and garam masala, then simmer for 5 mins more. Stir through spinach and cook until wilted slightly then season to taste.
• Meanwhile, bring a large pan of lightly salted water to the boil and cook the potatoes until softened, about 15 mins. Drain and mash. Stir through the curry paste and yogurt, and serve alongside the curry.

MOROCCAN LAMB, LENTIL, AND CHICKPEA SOUP

Steps:

• Mix ground lamb, cinnamon, cumin, salt, ginger, cloves, nutmeg, turmeric, and curry powder together in a bowl. Cover and put in the refrigerator for 2 hours to overnight.
• Melt butter in a soup pot over medium-high heat; stir in onion. Cook, stirring frequently, until the onion has softened and turned translucent, 5 to 10 minutes. Reduce heat to medium and add spiced lamb mixture. Cook and stir until browned and crumbly, 5 to 7 minutes.
• Add consomme, diced tomatoes, beef broth, chicken broth, and honey. Stir in carrots, sweet potatoes, garbanzo beans, lentils, apricots, cayenne pepper, and black pepper.
• Bring soup just to a boil over medium-high heat, then reduce heat to low, and simmer until lentils and vegetables are tender, 15 to 20 minutes.

LAMB AND LENTIL CURRY

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.

CURRIED LAMB AND LENTIL STEW

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.

DAAL GOSHT (LAMB WITH LENTILS)

Steps:

• Gather the ingredients.
• Heat the cooking oil in a deep pan (on medium heat). When hot, add the cumin seeds. Fry till the spluttering stops.
• Add the onions and fry (stirring often) till they begin to turn pale golden in color.
• Now add the ginger and garlic pastes and fry for a minute.
• Next, add the coriander, cumin, turmeric, red chili, and garam masala powder and fry till the oil separates from the masala. Stir often to prevent the masala from sticking to the vessel and burning.
• Add the tomatoes and fry for two to three minutes, stirring often.
• Now add the lamb, salt to taste, and stir well. Fry till browned.
• Now add the lentils to the pot. Stir well and add three cups of water. If you are using a pot to cook the Daal Gosht , you need to let the daal /lentils come to a boil after adding the water and then simmer, cover the pot, and cook until the daal /lentils are soft. The end consistency of this dish needs to be like thick porridge, so keep checking to see if you need to add more water. Add hot water as required to maintain the right consistency until the daal /lentils are cooked.
• Once cooked, add the lime juice, stir well, and garnish with coriander leaves. Serve with plain boiled rice and a vegetable side dish.

INSTANT POT LAMB STEW (DAL GOSHT)

Steps:

• Set the Instant Pot to the Saute setting and heat the oil. When oil is hot, add onions and saute until browned and slightly crispy, about 10 minutes.
• Add garlic, ginger, tomatoes and spices. Stir to combine and cook another 5 minutes. Add 3 cups of water, the lamb and lentils and stir again. Close and seal the pressure cooker lid, Change to the Meat/Stew setting and adjust time to 25 minutes, or manually set it to cook for 25 minutes at high pressure.
• When cook time is up, perform a quick release of pressure and open the pot. Remove and discard the cinnamon stick. Stir the stew to combine, then taste and season with salt if needed (See Note 2).
• Garnish with chopped cilantro, mint, and lemon slices (optional). Serve hot with steamed rice and warm naan.

CURRIED LENTIL, TOMATO AND LAMB STEW

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.