Lamb, Leek & Lentil Curry


           

A very straightforward simple curry dish that provides a really tasty and filling meal


For 4 people you will need:

900g or more of diced large diced lamb, such as leg, shoulder or forequarter
1 very large leek, or two medium leeks washed, sliced and drained
1 teaspoon of Paprika (or chilli if you prefer it hot)
1 teaspoon of garam masala
1 teaspoon of finely chopped garlic
1 teaspoon of turmeric
2 teaspoons of salt
2 teaspoons of finely chopped fresh ginger
3 tablespoons of vegetable oil
3 cups of water

1 cup of cooked green/brown or puy lentils

Separately mix together or blend:
Juice of 1 lemon
½ cup of Coriander leaves finely chopped
½ cup of mint leaves finely chopped

(Optional pre cooked cauliflower, broccoli florets and matchstick carrots)


Method:

In a large high sided frypan that has a lid or a large base saucepan place all the ingredients (except the lentils and the herb mix) toss well together, then heat up until you reach a simmer.
Pop the lid on and simmer for about 45 minutes with an occasional stir.
Stir though the lentils and simmer for about 10 minutes with the lid off.
Finish by stirring through the herb mixture (if you blend the ingredients you will have very green curry! and the vegetables if using, re-heat for a minute or two and you are ready to serve!


©Ian Haines  Wednesday, 13 July 2011

 

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