Lamb and Lentil Curry

Lamb and Lentil Curry

By Atika Lim  ,

May 30, 2016

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  • Yields: 1-2 Servings


2 tbsps vegetable oil

500 g lamb mince

1 onion, finely chopped

2 cloves garlic, crushed

1 tsp finely grated ginger

¼ cup korma curry paste

1 tsp caster sugar

500 g potatoes, peeled,

2cm cubes

400 g can diced tomatoes

400 g can lentils, rinsed, drained

1 cup frozen peas

1 cup vegetable stock

Coriander leaves, pappadums, to serve


1In a large deep frying pan, heat half oil on high. Brown mince 6 to 8 mins, breaking up lumps as it cooks. Remove from pan, set aside.

2In same pan, heat remaining oil on high. Saute onion, garlic and ginger 1 to 2 mins until tender.

3Add curry paste and sugar. Cook 1 to 2 mins, stirring, until fragrant. Return meat to pan. Add potato, tomato, lentils and peas. Cook 40 to 45 mins until potatoes are cooked through. Season to taste.

4Reserve 1 cup mixture for lunch. Top with coriander and accompany with hot pappadums.

Photo: Bauer/Rob Shaw

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