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Lentil & tomato curry lamb
Photo credit: Cindy Boyce

Lentil & tomato curry lamb

Lentil & tomato curry lamb
Photo credit: Cindy Boyce
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This recipe will make your house smell so spicy it’ll feel like you actually were in India for a meal.

  • Serves4
  • Prep time25 mins
  • Cook time1 hour
  • Timeout5 mins
  • FreezingFreezes well


  • 2 tablespoons vegetable oil
  • 700g of lamb stew cubes
  • 1 onion, chopped
  • 2 garlic cloves, chopped
  • 1 tablespoon of ground cilantro
  • 2 teaspoons of ground sweet paprika
  • 1 teaspoon of ground cumin
  • 2 cups of butternut squash, diced
  • 1 can (398 ml) of diced tomatoes
  • 1/2 cup of red lentils
  • 2 cups of beef broth
  • Salt & pepper, as preferred
  • 1 cup of fresh cilantro, chopped


  1. Heat the vegetable over medium-high heat in a pot then brown the lamb cubes.
  2. Add the onion, garlic and spices then cook for a minute.
  3. Add the remaining ingredients, apart from the fresh cilantro, then bring to a boil. Reduce heat and cover then continue cooking over low heat for an hour while stirring occasionally.
  4. Add the cilantro when ready to serve.

Tips & tricks

Can be frozen. Keeps for 5 days in the fridge or 3 months in the freezer.

Recipe published on August 19, 2018