Dinner ideas

Lamb and lentil curry

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



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.


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