Obsidian/03.03 Food & Wine/Lamb n Lentil Curry.md

ServingSize	cssclass	Tag	Date	DocType	Hierarchy	location	CollapseMetaTable	Meta	Recipe	Ingredients
2	recipeTable	Spicy	2021-09-21	Recipe	NonRoot	51.514678599999996 -0.18378583926867909	true	IsFavourite Rating False 4	Courses Categories Collections Source PreparationTime CookingTime OServingSize Main Dish Curry Indian https://www.hellofresh.co.uk/recipes/north-indian-style-lamb-and-lentil-curry-5fd75e6f7c429f79a676258b 20 2	150 grams Basmati Rice 0.5 pot(s) Ground Turmeric 200 grams Lamb Mince 1 whole Onion 0.5 whole Red Chilli 1 clove Garlic 1 pack(s) Brown Lentils 1 pot(s) North Indian Style Spice Mix 1 pack(s) Tomato Passata 100 milliliter(s) Water 1 sachet Chicken Stock Powder 100 grams Baby Spinach

Parent:: @@Recipes, @Main dishes

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North Indian Style Lamb and Lentil Curry with Turmeric Rice and Spinach

 

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Practical Informations

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Ingredients

 

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Instructions

 

1.a) Bring a large saucepan of water to the boil with a 0.25 tsp of salt for the rice. 1.b) When boiling, add the rice and half the turmeric, cook for until tender,12 mins. Drain in a sieve.

 

2.a) Heat a large frying pan on high heat (no oil). When the pan is hot, add the lamb mince and cook until browned, 5-6 mins. 2.b) Use a wooden spoon to break it up as it cooks. 2.c) Meanwhile, halve, peel and chop the onion into small pieces. 2.d) Once the lamb has browned, stir the onion into the pan with the lamb and cook, stirring, until the onion is starting to soften, 3-4 mins.

 

3.a) While the onion cooks, halve the chilli lengthways, deseed then finely chop. 3.b) Peel and grate the garlic (or use a garlic press). 3.c) Drain and rinse the lentils in a sieve. 3.d) Once the onion has softened, add the curry powder, garlic and half the chilli and remaining turmeric and cook, stirring, for 1 minute.

 

4.a) Add the passata, water (see ingredients for amount) and stock powder to the pan and stir together. 4.b) Stir in the lentils, season with salt and pepper, add a pinch of sugar and simmer until thickened, 4-5 mins.

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Add a splash of water if you feel it needs loosening.

5.a) Add the spinach a handful at a time and cook until wilted and piping hot, 2-3 mins. 5.b) Taste and season with salt and pepper if needed.

 

6.a) Divide the turmeric rice between bowls. 6.b) Top with the curry on top with any remaining chilli.

 

Enjoy!