• 1 small onion, diced
  • 300g lamb leg steaks, trimmed and cut into 1.5 cm pieces
  • 1 Tbsp tomato paste
  • 400g can Wattie's Lentils in Springwater, drained
  • 400g can Wattie’s Indian Style Tomatoes
  • 1 large potato, peeled and diced
  • 200g cauliflower, cut into small florets
  • Handful of fresh coriander or mint leaves
  • Cooked rice to serve
  • Unsweetened yoghurt to serve (optional)
  1. Heat a dash of oil in a medium sized saucepan. Add the onion and cook over medium heat until it starts to soften. Increase the heat, add the lamb and stir-fry until browned. Stir in the tomato paste.
  2. Add the drained Wattie’s Lentils and Wattie's Indian Style Tomatoes. Stir while bringing to the boil. Reduce heat to low, cover and simmer for 10 minutes. Add the potato and cook for a further 15 minutes. Add the cauliflower florets and cook for a further 10–15 minutes or until the lamb is tender and vegetables are cooked.
  3. Garnish with coriander or mint just before serving. Serve with rice and unsweetened yoghurt if wished.

Top Tips

  • This recipe gets the Healthy Pick for Main Meals.

Swap it out

  • Replace the cauliflower florets with ½ bag of baby spinach leaves, added just before serving.
  • Replace the lamb with chicken thigh fillets.

Made With

Indian Style Tomatoes

Ripened on the vine under the Hawke's Bay sun, Wattie’s Indian Style Tomatoes are diced and blended, then seasoned for an authentic Indian flavour.

Rate and Review

2 Ratings

Reviews (2)

Donna's Review | Rating

Made this recipe with chicken thighs, spinach from the garden and some chopped mushrooms. Very tasty and easy to make.

Tania's Review | Rating

Really quick and easy. Next time I might add a little less water as I think it diluted the taste a bit too much but that could be because I like my food spicy. Overall though, pretty good.