Lentil Curry HT MC West Indian
4 Hot Lamb
Pulses Vegetables Spices Main Course Caribbean W.
Indies North America N. American Caribbean
tbsp Vegetable Oil
Garlic Cloves, crushed
Red Capsicum (Sweet Pepper) cut into 1 cm/½ inch squares
tbsp Curry Powder
teasp Chilli Powder
teasp Ground Ginger
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
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
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.
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.
Lamb Recipes | General
Lamb Preparation & Cooking Times |
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