Slow-cooked and tender lamb curry. Serve with rice and/or a naan bread.
Preparation: 2 hrs
Cooking: 3 hrs
- 600g of mutton, cut into 5cm cubes
- 4 tbsp hot curry paste
- 1 tsp maple syrup
- 100g red split lentils
- 2 tbsp sunflower oil
- 2 large onions, sliced
- 3 garlic cloves, finely chopped
- 2 tsp fresh ginger, finely grated
- 2 cinnamon sticks
- 6 cardamom pods
- 10 black peppercorns
- 2 bay leaves
- 400g tin chopped tomatoes
- 400ml lamb stock
- 4 medium-sized potatoes, cut into chunks
- 2 fresh chillies (choose to suit your level of heat)
- 250g fresh leaf spinach
- Mix the cubed mutton with the curry paste and marinate for about 2 hours. Mix in the maple syrup.
- Bring roughly 500ml water to the boil, add the red split lentils and simmer for about 10–15 minutes. Drain and rinse, and set aside.
- Heat the sunflower oil in saucepan or flameproof casserole dish and fry the sliced onions and chopped garlic for about 5–6 minutes.
- Now add the ginger and the mutton, and cook on a high flame for another 5–6 minutes. Stir continuously.
- Add the cinnamon sticks, cardamom pods, peppercorns, bay leaves, tomatoes and lamb stock and bring to the boil.
- Reduce heat and add the potato chunks, lentils, fresh chillies and leaf spinach. Cover and simmer on a low heat for about 2–2½ hours or until the meat is very tender. Stir occasionally and add some more water if required.
Serve with rice or naan bread.
Fancy a Thai curry instead? Take a look out our Green Lamb Curry recipe.