Lamb and lentil curry with plum chutney

    1 hour 25 min

    A lamb and lentil curry with a sweet twist thanks to the addition of plum chutney. Serve with rice, couscous or naan bread.

    5 people made this

    Serves: 4 

    • 2 tablespoons vegetable oil
    • 500g stewing lamb, can be cubed
    • 1 teaspoon medium curry powder
    • 1 pinch cumin seeds
    • 1 garlic clove, crushed
    • 2 carrots, diced
    • 1 leek, diced
    • 1/2 onion, chopped
    • 80g puy lentils
    • 1.2L water
    • 1 chicken stock cube
    • 1 bouquet garni
    • salt and pepper
    • 200g plum chutney, such as Tracklements

    Prep:10min  ›  Cook:1hr15min  ›  Ready in:1hr25min 

    1. Heat the vegetable oil in a large saucepan until hot, add the lamb and brown on all sides. Add the curry powder and cumin seeds and cook for a minute.
    2. Remove pan from the heat. Add the crushed garlic and vegetables. Lower heat to medium and return pan, then cook gently for 3 minutes before adding the lentils, water, chicken stock cube, bouquet garni, salt and pepper.
    3. Bring to the boil then reduce to simmer. Simmer for 45 minutes to an hour until the lentils are cooked and soft in texture. Complete the dish by mixing in the plum chutney.

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