Preparation time is 15minutes
Cook time is 3hours 20minutes
Total time is 3hours 35minutes
Serve is for 4 people
Estimated cost per serve is 6.69 dollar
Difficulty level: 2 out of 4
10 Ingredients
Number of servings
4
- 3tablespoons canola oil
- 500grams lamb neck steaks, trimmed, chopped into chunks
- 2 medium red onions, peeled and chopped
- 4 cloves garlic, peeled and sliced
- 5centimeters ginger, fresh, peeled and chopped
- 3tablespoons Indian curry paste
- 400grams chopped tomatoes
- 150grams red lentils, rinsed and drained
- 100grams spinach
- 1/2 bunch coriander, fresh, chopped
Description
This low and slow cooked lamb curry is meltingly tender and packed with flavour.
Method
Step 1 of 3
Heat the oil in a large pan on medium high heat and brown the lamb and onions for 5 minutes. Stir in the garlic, ginger and curry paste and cook for 3 minutes.
Step 2 of 3
Pour over the tomatoes, a can full of water and lentils and bring to the boil. Tip the mix into a slow cooker on high and cook for 3 hours, until the lamb and lentils are tender.
Step 3 of 3
Stir in the spinach and half of the coriander and cook for 10 more minutes to wilt. Serve with chopped coriander on top and rice or naan, if desired.
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