Indian lamb and lentil casserole

Indian lamb and lentil casserole recipe

5 ratings

Warm up your winter with this hearty casserole. The delicious flavours of garam masala and Gujarati curry paste will transport you to India. Not only is it loaded with an explosion of fragrant spices, but the lentils also make it wonderfully filling. Try serving this casserole with steamed rice and a spoonful of yogurt. See method

  • Serves 6
  • 15 mins to prepare and 2 hrs 00 mins to cook
  • 366 calories / serving


  • 1 tbsp olive oil
  • 800g lamb breast, chopped 3cm dice
  • 1 onion, roughly chopped
  • 2 cloves garlic, finely chopped
  • 2 tbsp garam masala
  • 1/2 x 185g Tesco Ingredients Gujarati Curry Paste
  • 400g (14oz) chopped tomatoes
  • 350ml (12fl oz) hot lamb stock
  • 330g (12oz) cherry tomatoes
  • 100g (4oz) spinach
  • 1 x 390g tinned green lentils, drained
  • 2 tbsp freshly chopped coriander
  • 6 tbsp natural yogurt
  • steamed rice, to serve

Each serving contains

  • Energy

  • Fat

    20g 29%
  • Saturates

    8g 42%
  • Sugars

    8g 8%
  • Salt

    0.6g 11%

of the reference intake
Carbohydrate 15.2g Protein 30.7g Fibre 2g


  1. Heat the oil in a flameproof casserole dish and brown the lamb in the oil in batches. Transfer to a bowl each time with a slotted spoon.
  2. Cook the onion in the lamb juices for 5 minutes before stirring through the garlic, Garam masala and curry paste. Return the lamb to the pan and pour over the chopped tomatoes and lamb stock. Bring to the boil, then simmer for 1 hour 30 minutes before stirring in the cherry tomatoes and cooking for a further 10 minutes.
  3. Stir through the spinach and lentils and warm through for 5 minutes before scattering with coriander to serve, with steamed rice and a spoonful of yogurt.

See more Casserole recipes

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