Lamb and Lentil Curry

A rich and satisfying curry using lamb neck and red lentils, simmered with kale for a budget-friendly, nutritious meal.

Healthy Lamb High Protein Curry Lentils

Estimated Nutrition

Calories

490

kcal / serving

1960 kcal total

Carbs

28g

per serving

112 g total

Fat

26g

per serving

104 g total

Protein

36g

per serving

144 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

CondimentsSauces

Curry Paste

medium strength, 3 tbsp

LegumesPulses

150

Split Red Lentils

dried, rinsed and drained

Meat

500

Lamb Neck Fillet

trimmed, cut into 3cm chunks

NutsSeeds

clove

Garlic

large, roughly chopped

tsp

Salt

plus extra to season

unit

Black Pepper

freshly ground, to taste

OilsFats

Sunflower Oil

2 tbsp

Vegetables

piece

Onion

roughly chopped

400

Chopped Tomato

1 tin

Curly Kale

rinsed, shredded, tough stalks discarded

Method

Season with salt and pepper, stir in the kale, and simmer for 3 minutes.

Simmer gently half-covered for 50 minutes until the lamb is tender.

Heat the sunflower oil in a large lidded saucepan over medium heat.

Add the tomatoes, lentils, 500ml water, and salt, then bring to a boil.

Serve in bowls with steamed rice or warm naan bread.

Stir in the curry paste and cook for 2 minutes.

Fry the lamb, onions, and garlic for 6 minutes until lightly browned.