Lamb Curry with Lentils Recipe
You don't have to be a gourmet to judge how appetizing and flavorful Lamb Curry With Lentils is. Try your hand at this Asian recipe of dish, which makes you keep asking for more. The marriage of the irresistible flavors of lamb with other ingredients is the secret to this dish. Dish goes perfectly as Main Dish. You have to devote only 65 minutes to make this tasty dish. Enjoy this dish with your kin and friends and get back to me with all that they have said.
Summary
Preparation Time20 MinCooking Time45 Min
Ready In1 Hr 5 MinDifficulty LevelMedium
Health IndexAverageServings4
Main IngredientLamb
Reviewed By :
Rashmi
Ingredients
Onions - 2 cups, chopped
Garlic cloves - 2 minced
Indian curry powder - 2 tablespoons
Salt - 1 1/2 teaspoons
Yoghurt - 1/2 cup
Lamb - 2 pounds, cut in 1-inch cubes
Lentils - 2 cups
Butter - 1/4 pound
Water - 4 cups, boiling
Directions
MAKING
1) Grind the onions, garlic, curry powder and salt together, then gradually blend in the yoghurt.
2) Add the lamb cubes, toss until thoroughly coated and allow to stand for 1 hour.
3) Rinse the lentils thoroughly, cover with water and allow to boil; drain well.
4) In a casserole or Dutch oven, cook the lamb mixture in the butter over a low heat for 15 minutes, stirring frequently.
5) Stir in the lentils and boiling water, then cook covered over a low heat for 30 minutes, or until the lamb and lentils are tender andall the liquid is absorbed.
6) Taste and adjust the seasoning, if required.
SERVING
7) Serve immediately on individual serving plates.
1) Grind the onions, garlic, curry powder and salt together, then gradually blend in the yoghurt.
2) Add the lamb cubes, toss until thoroughly coated and allow to stand for 1 hour.
3) Rinse the lentils thoroughly, cover with water and allow to boil; drain well.
4) In a casserole or Dutch oven, cook the lamb mixture in the butter over a low heat for 15 minutes, stirring frequently.
5) Stir in the lentils and boiling water, then cook covered over a low heat for 30 minutes, or until the lamb and lentils are tender andall the liquid is absorbed.
6) Taste and adjust the seasoning, if required.
SERVING
7) Serve immediately on individual serving plates.
