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Indian Lamb and Lentils
We love a good curry, especially when it’s super simple and affordable to make. This recipe takes a small portion of lamb and makes it go a long way. Make a day ahead for even better flavour.
Makes 3–4
Prep Time 15 minutes
Cook Time 40 minutes
Intermediate
Ingredients
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)
NUTRITION INFORMATION: Average Quantity per Serving |
|---|
Nutrition information is calculated using a recipe analysis program and is subject to variations you may make to the ingredients or cooking method. This nutrition information is intended as a guide only and excludes serving suggestions and swaps you may make.
INGREDIENTS
Made with
Method
Step 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. Step 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. Step 3
Garnish with coriander or mint just before serving. Serve with rice and unsweetened yoghurt if wished. Tips
This recipe gets the Healthy Pick for Main Meals.
Swap It Out
Replace the cauliflower florets with ½ bag of baby spich leaves, added just before serving.
Replace the lamb with chicken thigh fillets.
What do I need?
Select All
1
1 small onion, diced
2
300 g lamb leg steaks, trimmed and cut into 1.5 cm pieces
3
1 Tbsp tomato paste
4
400 g can Wattie's Lentils in Springwater, drained
5
400 g can Wattie’s Indian Style Tomatoes
6
1 large potato, peeled and diced
7
200 g cauliflower, cut into small florets
8
Handful of fresh coriander or mint leaves
9
Cooked rice to serve
10
Unsweetened yoghurt to serve (optional)
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Cook Time 1 ½ hours
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