Name: Lamb and lentil curry
Cook time: 35 min
Total time: 35 min
Yield: 4
Ingredients: 1 cup (200g) yellow split peas; 600 gram lamb fillets, cut into 4cm pieces; 1 brown onion (200g), sliced thinly; 2 centimetre piece fresh ginger (10g), chopped finely; 1 clove garlic, crushed; 1 tablespoon ground coriander; 1 teaspoon hot paprika; 1/4 teaspoon cayenne pepper; 2 tomatoes (300g), chopped coarsely; 1/3 cup (160ml) light coconut cream; 1 1/2 cup (375ml) chicken stock; 150 gram baby spinach leaves; 12 mini pappadums (40g); 1/2 cup coarsely chopped fresh coriander; 1/3 cup (95g) low-fat plain yoghurt

Lamb and lentil curry

A rich, healthy and satisfying lamb and lentil curry served with wafer-thin Indian poppadoms.

Ingredients

1 cup (200g) yellow split peas

600 gram lamb fillets, cut into 4cm pieces

1 brown onion (200g), sliced thinly

2 centimetre piece fresh ginger (10g), chopped finely

1 clove garlic, crushed

1 tablespoon ground coriander

1 teaspoon hot paprika

1/4 teaspoon cayenne pepper

2 tomatoes (300g), chopped coarsely

1/3 cup (160ml) light coconut cream

1 1/2 cup (375ml) chicken stock

150 gram baby spinach leaves

12 mini pappadums (40g)

1/2 cup coarsely chopped fresh coriander

1/3 cup (95g) low-fat plain yoghurt

Method

1.Place split peas in a medium saucepan, cover with water; bring to the boil. Reduce heat, simmer, uncovered, for about 30 minutes or until tender; drain.

2.Meanwhile, lightly spray a large frying pan with oil; cook lamb, stirring, over medium heat, about 4 minutes or until cooked as desired. Remove from pan.

3.Cook onion in same heated pan, stirring, about 5 minutes or until softened. Add ginger, garlic, ground coriander, paprika and cayenne; cook, stirring, until fragrant.

4.Add tomato, coconut cream and stock to the pan; bring to the boil. Reduce heat; simmer, covered, about 5 minutes or until sauce thickens slightly.

5.Return lamb to pan with split peas and spinach; cook, stirring, until heated through.

6.Cook pappadums according to packet directions; serve with curry, fresh coriander and yoghurt.

Substitute lamb with beef or chicken, if you prefer.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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