Indian Lamb and Red Lentil Curry

Name: Indian Lamb and Red Lentil Curry
Prep time: 12 min
Cook time: 35 min
Total time: 47 min
Yield: 2 portions
Cuisine: indienne
Ingredients: 300 g lamb (neck); 150 g red lentils; 200 g crushed tomatoes; 200 g basmati rice; 100 g onion; 3 clove garlic; 15 g fresh ginger; 1 tsp cumin seeds; 1 tsp coriander seeds; 1 tsp turmeric; 0.5 tsp cayenne pepper; 3 tbsp coconut oil; 400 ml water or broth; 15 g fresh coriander

Temps

47 min

Difficulté

moyen

Ingrédients

Budget

~11-16 €

Valeurs nutritionnelles

Score santé

Moyen · /100

510 kcal

par portion

36 gProtéines

18 gLipides

48 gGlucides

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Etapes

1
Soak the red lentils in warm water for 10 minutes, then drain.
10 min
2
Cook the basmati rice according to package directions (usually 15-20 minutes).
18 min
3
Cut the lamb into regular cubes.
3 min
4
Heat the coconut oil in a Dutch oven over medium heat.
1 min
5
Toast the cumin and coriander for 1 minute, then add the chopped onion and cook until golden, about 3 minutes.
4 min
6
Add minced garlic and ginger, cook for 1 minute.
1 min
7
Add turmeric and cayenne pepper, stir for 30 seconds.
1 min
8
Add the lamb cubes and sear for 5 minutes.
5 min
9
Pour in the crushed tomatoes and broth, add the drained lentils.
2 min
10
Bring to a boil, then reduce heat and simmer for 20 minutes until the lamb is tender and lentils are cooked.
20 min
11
Garnish with fresh coriander and serve with basmati rice.
2 min