Try this lamb and lentil curry then check out our lentil curry, lamb biryani, sweet potato and lentil curry and dahl recipe. For more inspiration, see our collection of dahl recipes.


  • 100g red lentils
  • 500g butternut squash, peeled and chopped into chunks
  • 2 onions, roughly chopped
  • 400g tin chopped tomatoes
  • 1 tsp turmeric
  • 1½ tsp cumin seeds
  • 1½ tsp coriander seeds
  • 4 cardamom pods, squashed
  • oil
  • 400g lean diced lamb
  • a thumb-sized piece root ginger, finely chopped
  • 4 cloves garlic, crushed
  • 2-3 green chillies, sliced (take out the seeds if you don’t want it too hot)
  • 1 tsp garam masala
  • a small bunch coriander, chopped
  • to serve chapatis or steamed basmati


  • STEP 1

    Put the lentils, squash, onion and tomatoes in a pan with the turmeric and 1 tsp salt. Add water to just cover, then simmer gently for about 20 minutes until the lentils are tender.

  • STEP 2

    Put the cumin, coriander and cardamom in a small pan and toast until fragrant. Grind in a pestle and mortar or spice grinder.

  • STEP 3

    Heat 1 tbsp oil in a pan, add the lamb in batches and brown all over. Scoop out then add the ground spices. Cook for 2 minutes then stir in the ginger, garlic and chillies. Cook for a few minutes then add the lamb, lentils and squash and 200ml more water. Cover and simmer for 1 hour 30 minutes (remove cover for final 30 minutes) or until the lamb is completely tender and sauce thickened. Stir in the garam masala and coriander and serve with steamed basmati rice or chapatis.


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