Recipe for indian lamb stew with lentils
Child-friendly Indian lamb stew with lentils and plenty of flavor.
If you love warm spices like curry, turmeric, paprika, and more, then this Indian-inspired lamb stew is just for you. This dish is inspired by the many warm spices of Indian cuisine. The fact that it is child-friendly does not make it dull or tasteless!
Serve the dish with, among other things, papadums. Traditional papadums are deep-fried and therefore quite calorie-dense, but I have made a completely fat-free version, for which you can find the recipe right here.
And don’t be discouraged by the fact that I have browned the meat in ghee (clarified butter – recipe here). You can always replace ghee with a mix of oil and butter.
Ingredients
- 400 gram Minced lamb
- Salt
- Pepper From grinder
- 2 Onion
- 2 cloves Garlic
- 4 Carrots
- 12 gram Curry
- 15 gram Tomato Puree
- 1 can Coconut Milk
- 700 gram Passata Can be replaced with chopped or peeled tomatoes
- 160 gram Lentils Raw
- 7 gram Paprika
- 6 gram Cumin
- 7 gram Turmeric
- 1 gram Cilantro Ground
- 6 gram Ground ginger
- 2 gram Chili Ground
- 2 gram Cayenne Pepper
- 1 Cinnamon Stick
- 0.333333 Lemon The juice from here
- Salt and Pepper Seasoning
- 14 gram Ghee Or a mix of oil and butter
Instructions
- Take a large pot and add ghee (clarified butter - recipe here). Alternatively, you can use a mixture of oil and butter in a 1:1 ratio. Brown the meat. Season with salt and pepper. Add curry, tomato paste, onions, garlic, and carrots. Next, add coconut milk, tomatoes, and lentils. Add the spices to the pot. Let everything simmer for at least 30 minutes, preferably 60 minutes. This is where the flavor really develops. 5 minutes before serving, add lemon juice. Season to taste with salt and pepper. Serve the Indian-inspired lamb stew with rice, papadums (see my recipe for fat-free papadums) and naan bread, along with a bit of yogurt and fresh coriander on top.