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Lamb Lentil Curry   HT  MC  West Indian 100mins



Serves 4      Hot  Lamb  Pulses  Vegetables  Spices  Main Course  Caribbean  W. Indies  North America  N. American  Caribbean 




2 tbsp Vegetable Oil 

900g/2lb Boneless Lamb 

1 large Onion, chopped 

2 Garlic Cloves, crushed 

1 Red Capsicum (Sweet Pepper) cut into 1 cm/ inch squares 

1 tbsp Curry Powder 

teasp Chilli Powder 

1 teasp Ground Ginger 

teasp Black Pepper
1 tbsp Plain Flour
1 x 400g/14oz tin Chopped Tomatoes
480ml/16fl.oz. Lamb Stock
250g/9oz Brown Lentils, washed and drained
120ml/4fl.oz. Coconut Milk




1.  Cut the lamb into 2.5cm/1 inch cubes. Heat the oil in large saucepan add the lamb, in batches until browned all over. Remove with a slotted spoon and set aside. 


2. Reheat the oil, adding a little extra if necessary, add the onion, garlic and red pepper and fry until softened and just beginning to brown.


3. In a small bowl, mix together the curry powder, chili powder, ground ginger, black pepper (or contents of the Spice Pack if using), flour and salt. Sprinkle the flour mixture over the onion mixture, mix well and cook, stirring,  for 1 minute. 


4 Add the whole tin of tomatoes and stock, stir well then add the browned lamb, lentils and coconut milk. Mix well then cover the pan and simmer gently, for  1 hour stirring from time to time.




More Lamb  Recipes  |  General Lamb Preparation & Cooking Times   |  Lamb Cuts  |  More Caribbean Recipes


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Key techniques required to make this recipe

Chop to To cut into pieces of approximately the same size.
Slice to -  To cut food, such as bread, meat, fish or vegetables, into flat pieces of varying thickness.


Freezing/Make ahead


Tips, Options and Substitutions




Main equipment required to make this Recipe


Chopping Knife


Wooden or Plastic Spoon


Related Recipes and Information

More Lamb  Recipes 

General Lamb Prep & Cooking Times

Lamb Cuts 

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