Lamb and Vegetable Curry Recipe

Lamb and Vegetable Curry Recipes

Ingredients :

50g (2 oz) lentils

50g (2 oz) split yellow lentils (moong dhal)

50g (2 oz) chickpeas

750g (1.5 lb) lamb fillet, cut into 5cm (2 inch) cubes

300g (10 oz) aubergine, cubed

250g (8 oz) pumpkin, peeled, deseeded and cubed

125g (4 oz) potato, peeled and cubed

2 onions, roughly chopped and 1 large, thinly sliced

2 tomatoes, skinned and chopped

75g (3 oz) spinach, washed

3 tbsp ghee

2 tbsp tomato puree

300ml (1/2 pint) water

salt and pepper


Masala paste -

3 red chilies, deseeded and chopped

3 green chilies, deseeded and chopped

6 garlic cloves, crushed

2.5cm (1 inch) piece of fresh root ginger, peeled and finely chopped

25g (1 oz) coriander leaves

15g (1/2 oz) mint leaves

4 tbsp water


Dry spice mixture -

2 tsp turmeric

1 tsp black mustard seeds

1/2 tsp cinnamon

1/2 tsp fenugreek powder

2 tbsp dhana jeera powder

4 cardamom pods, crushed


To garnish -

sprigs of coriander

deep-fried onion rings

red chilies, cut into rings


To serve -

saffron and cardamom rice

Method :

Wash all the lentils and chickpeas in several changes of cold water and leave them to soak overnight in a large bowl of cold water.

The next day, drain the pulses and place them in a large pan with the cubed lamb. Pour over enough boiling water to cover and season generously with salt. Bring to the boil, skim any scum from the surface, then cover and simmer stirring occasionally, for about 20 minutes.

Add the aubergine, pumpkin, potato, the 2 roughly chopped onions, tomatoes and spinach to the pan, stir well and continue cooking for a further 40 minutes, until the pulses and vegetables are cooked and the lamb is tender. Drain the liquid from the pan and remove the pieces of meat using a slotted spoon. Set the meat aside and tip the cooked vegetables and pulses into a blender or food processor. Blend to produce a thick puree. Tip into a bowl and set aside.

Heat the ghee in a large, heavy-based frying pan and fry the thinly sliced onion over a gentle heat for 5 minutes, until softened and golden.

Place the masala paste ingredients in a blender or food processor and blend to a smooth paste. Add this paste to the softened onion in the frying pan and cook over a low heat for a further 3 minutes. Stir in the dry spice mixture and cook, stirring constantly, for 3 minutes, until the mixture is aromatic.

Return the pieces of lamb and the pulse and vegetable puree to the pan, together with the tomato puree and the measured water. Season with salt and pepper, cover and simmer the curry for about 30 minutes until it is thick. If it becomes too dry during cooking, add a little more water to the pan. Taste and adjust the seasoning if necessary.

Transfer the curry to a warmed serving dish. Garnish with coriander sprigs, deep-fried onion rings and chili rings and serve immediately with the rice.

Serves 6

A spicy curry that is cooked with lentils in masala and a dry spice mixture.

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