Lamb and lentil curry is one of our favourite dishes here at Thrifty Towers. We’ve slowly evolved it and changed it up from a recipe in. The original recipe was a pork chop broth with lentils but over time for us, it has morphed into a delicious lamb curry which feeds four for dinner (with naan or chapati) along with leftovers for lunches. Which is great as this dish is fabulous served cold in a pitta with a dollop of yoghurt for lunch. We tend to find we get 6-8 servings out of this meal and can stretch it even further with the addition of cauliflower. Lamb is an expensive meat so we go for either lamb neck or shoulder depending on what we find cheapest when we’re shopping. Both of these cuts seem to be unpopular in the larger supermarkets so we always find them reduced to under £1.50, meaning we can afford to always have some in the freezer. Morrisons is particularly good for lamb shoulder, so it’s worth checking their meat reductions section before they close for the evening. Both of these cuts can stand up to being cooked for a while and really take on flavours easily.
LAMB AND LENTIL CURRY
You will need
– Lamb neck fillet/shoulder fillet, cubed
– White onion, roughly chopped
– 1ltr vegetable stock
– Heaped table spoon of curry powder
– 1/2tsp cayenne pepper
– 2 tbsp passatta
– 250g puy lentils or small brown lentils (depends what you can find a good deal on)
– 4 small potatoes, quartered
. Fry the lamb in butter or oil (whichever you have to hand) until brown, keep stirring to stop the meat sticking. Should take around 5 minutes on a medium heat.
.Remove the lamb from the pan and fry the onions until softened but don’t allow to brown (add more butter if required).
.Return the lamb to the pan with the onions and add passatta, cayenne pepper and curry powder. Stir to coat the lamb and onions.
.Add the stock. The recipe goes two ways now depending on if you use lamb neck or lamb shoulder.
. Add the lentils and potato and let simmer for 45 minutes (cover with a lid for the first 20 minutes) – you may need to add more stock or water if it dries out too quickly.
Et voila – done!
. Let the stock mixture simmer for 1 hour.
. Add the lentils and potatoes and allow to simmer for 45 minutes (cover with a lid for the first 20 minutes) – add more water if it dries out.
P.S. What is your favourite curry?
P.P.S. I mentioned this curry in This page and all pages on this site contain links to outside sources including paid affiliates. A Thrifty Mrs is not responsible for the content of any third party website.
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