Photo: Swathi Handique
Lamb and lentil curry
11 ingredients
30 min + 1 hr
Serves 4
openrecipes
This rich and satisfying lamb and lentil curry uses a great-value cut of meat for a tasty dinner on a budget.
Estimated Nutrition (whole recipe, rough)
947
Calories
51g
Protein
23g
Fat
133g
Carbs
Counts 9 of 10 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Lamb | 100g cooked | 294 |
| Lentil | 1/2 cup cooked (99g) | 115 |
| Onion | 1 medium (110g) | 44 |
| Tomato | 1 medium (123g) | 22 |
| Spinach | 1 cup raw (30g) | 7 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Salt | 1 tsp (6g) | 0 |
| Sunflower Oil | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 2 tbsp sunflower oil
- 500g/1lb 2oz lamb neck
- 2 onions
- 3 large garlic
- 3 tbsp medium curry paste
- 1 x 400g tin chopped tomatoes
- 150g/5½oz dried split red lentils
- 1 tsp salt
- 75g/2½oz curly kale
- freshly ground black pepper
- steamed ricenaan bread
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By bbcfood ·
Recipe sourced from
openrecipes