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Indian lamb and lentil casserole recipe

17 ratings

Warm up your winter with this hearty casserole. The delicious flavours of garam masala and fragrant 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
428 calories / serving

Ingredients

1 tbsp olive oil
800g lamb breast, chopped 3cm dice
1 onion, roughly chopped
2 cloves garlic, finely chopped
2 tbsp garam masala
90g jalfrezi curry paste, or Indian curry paste of your choice
400g chopped tomatoes
350ml hot lamb stock
330g cherry tomatoes
100g spinach
390g tin green lentils, drained
2 tbsp freshly chopped coriander
6 tbsp natural yogurt
steamed rice, to serve

If you don't have chopped tomatoes, chop up a tin of plum tomatoes instead

Each serving contains

Energy
1790kj
428kcal 21%
Fat
25g 36%
Saturates
10g 49%
Sugars
8g 9%
Salt
1g 16%

of the reference intake
Carbohydrate 15.7g Protein 34g Fibre 3.1g

Method

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.
Cook the onion in the lamb juices for 5 mins 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 hr 30 mins before stirring in the cherry tomatoes and cooking for a further 10 mins.
Stir through the spinach and lentils and warm through for 5 mins before scattering with coriander to serve, with steamed rice and a spoonful of yogurt.

See more Casserole recipes