Ingredients
- red lentils 100g
- butternut squash 500g, peeled and chopped into chunks
- onions 2, roughly chopped
- chopped tomatoes 400g tin
- turmeric 1 tsp
- cumin seeds 1½ tsp
- coriander seeds 1½ tsp
- cardamom pods 4, squashed
- oil
- lean diced lamb 400g
- root ginger a thumb-sized piece, finely chopped
- garlic 4 cloves, crushed
- green chillies 2-3, sliced (take out the seeds if you don’t want it too hot)
- garam masala 1 tsp
- coriander a small bunch, chopped
- chapatis or steamed basmati to serve
Method
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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.
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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.
Nutritional Information
- Kcals 396
- Carbs 35.9g
- Protein 30.9g
- Fat 15.3g
- Salt 0.44g
- Saturates 4.6g
- Fibre 5.3g
