Lamb and Lentil Curry

Savor the rich, aromatic depths of this lamb and lentil curry, a hearty one-pot dish that marries tender boneless lamb shoulder with the earthy goodness of lentils. Infused with a medley of warm spices—like cumin, coriander, turmeric, and garam masala—this curry boasts layers of bold, comforting flavors, further enhanced by creamy coconut milk and a hint of tangy lemon juice. Slow-simmered with tomatoes, cinnamon, and bay leaves, the lamb becomes melt-in-your-mouth tender, while the lentils soak up the spiced broth to perfection. Whether enjoyed with steamed basmati rice or pillowy naan, this dish is a show-stopping comfort food ideal for family dinners and special gatherings alike. Perfect for fans of Indian-inspired cuisine, it’s gluten-free, protein-packed, and absolutely irresistible.

Nutriscore Rating: 73/100

Prep Time:20 mins

Cook Time:90 mins

Total Time:110 mins

Servings: 4

Ingredients

• 500 g boneless lamb shoulder
• 150 g brown or green lentils
• 1 large yellow onion
• 4 pieces garlic cloves
• 1 inch piece ginger root
• 400 g canned diced tomatoes
• 400 ml coconut milk
• 2 tbsp vegetable oil or ghee
• 2 tsp ground cumin
• 2 tsp ground coriander
• 1 tsp ground turmeric
• 1 tsp garam masala
• 1 tsp red chili powder
• 1 piece whole cinnamon stick
• 2 pieces bay leaves
• 500 ml chicken or vegetable stock
• 20 g fresh cilantro
• 1 to taste salt
• 1 to taste black pepper
• 1 tbsp lemon juice

Directions

Step 1

Rinse and soak the lentils in water for 20-30 minutes while you prepare the other ingredients.

Step 2

Cut the lamb shoulder into bite-sized cubes, trimming any excess fat.

Step 3

Finely chop the onion and mince the garlic and ginger.

Step 4

In a large, heavy-bottomed pot or Dutch oven, heat the oil or ghee over medium-high heat.

Step 5

Add the chopped onion and sauté for 5-7 minutes until golden and soft.

Step 6

Add the minced garlic, ginger, ground cumin, coriander, turmeric, chili powder, and garam masala. Stir well and cook for 1-2 minutes until aromatic.

Step 7

Add the diced lamb to the pot and cook for 6-8 minutes, stirring, until browned on all sides.

Step 8

Add the diced tomatoes and stir to combine. Cook for 5 minutes, letting the tomatoes break down and blend with the spices.

Step 9

Drain the soaked lentils and add them to the pot along with the cinnamon stick and bay leaves.

Step 10

Pour in the chicken or vegetable stock, stirring to combine. Bring the mixture to a boil, then reduce the heat to low, cover, and let it simmer for 45-60 minutes.

Step 11

Stir occasionally and check the lentils for tenderness. If the curry becomes too thick, add a splash of water or stock.

Step 12

Once the lentils and lamb are tender, add the coconut milk, salt, and black pepper. Simmer uncovered for another 10-15 minutes to allow the flavors to meld.

Step 13

Remove the cinnamon stick and bay leaves. Stir in the lemon juice and garnish with freshly chopped cilantro before serving.

Step 14

Serve hot with steamed rice, naan, or your preferred side.

Nutrition Facts

Serving size	(2215.5g)

Amount per serving	% Daily Value*
Calories	2170.9

Total Fat 144.9g	0%
Saturated Fat 47.8g	0%
Polyunsaturated Fat 3.4g
Cholesterol 383mg	0%
Sodium 5192.0mg	0%
Total Carbohydrate 113.9g	0%
Dietary Fiber 29.4g	0%
Total Sugars 50.7g
Protein 115.5g	0%

Vitamin D 0IU	0%
Calcium 452.3mg	0%
Iron 24.8mg	0%
Potassium 3752.9mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 58.7%

Protein: 20.8%

Carbs: 20.5%