Estimated Nutrition (whole recipe, rough)
Counts 14 of 17 ingredients — the other 3 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 14 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Lamb | 100g cooked | 294 |
| Rice | 1 cup cooked (158g) white | 206 |
| Potato | 1 medium (173g) baked | 161 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Lentil | 1/2 cup cooked (99g) | 115 |
| Butter | 1 tbsp (14g) | 102 |
| Apple | 1 medium (182g) | 95 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Onion | 1 medium (110g) | 44 |
| Tomato | 1 medium (123g) | 22 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Ginger | 1 tsp grated fresh (2g) | 2 |
| Salt | 1 tsp (6g) | 0 |
| Water | not in our table | 0 |
| Tamarind | not in our table | 0 |
| Peppermint | 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
- Preparation time: 10 minutes
- Cooking time: 50–55 minutes
- Serves 4-6
- 2 tbsp vegetable oil, 2 cloves garlic, sliced,
- 2cm piece root ginger, peeled and chopped,
- 1 green chilli, deseeded and chopped,
- 1 onion, chopped,
- 500g/1lb lamb neck fillet, cubed,
- 225g/8oz sweet potatoes, peeled and cubed,
- 75g/3oz split red lentils,
- 3 tbsp medium curry paste,
- 1 400g can tomatoes,
- 2 tbsp tomato puree, 400ml/14 fl.oz water , 25g butter,
- 2 tbsp caster sugar,
- 500g Bramley apples, peeled, cored and sliced,
- 1 tbsp tamarind paste (optional),
- 3 tbsp chopped fresh mint,
- salt and ground black pepper, basmati rice to serve
Directions
1. Heat the oil in a large pan; add the garlic, ginger, chilli and onion and sauté for 5 minutes until the onions are pale and golden. Stir in the lamb, potatoes, lentils and curry paste and cook, stirring occasionally for 3 minutes.
2. Add the tomatoes, puree and water and season with a little salt and pepper. Cover and simmer for 30 minutes or until the lamb is tender and the lentils have become soft.
3. Whilst the lamb simmers, melt the butter and sugar in a non-stick frying pan. Add the Bramley apple slices and sauté for 4-5 minutes, stirring occasionally until pale and golden. Set aside.
4. Stir the Bramley apple slices into the lamb with the tamarind paste and mint. Cover and simmer for a further 5 minutes. Adjust the seasoning to taste.
Serve hot with basmati rice