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🍽️ Lamb Curry with Lentils

622 kcal · 30 min · 4 servings

Ingredients

• 400 g lamb loin fillet
• salt
• pepper
• 30 g ghee (2 tbsp; clarified butter)
• 1 large onion (80 g)
• 2 garlic cloves
• 20 g ginger root
• 300 g carrots (2 large carrots)
• 1 red bell pepper
• 1 zucchini
• 3 tomatoes
• 100 g kale
• 200 g chickpeas (drained weight; can)
• 200 g parboiled rice
• 1 tsp cumin seeds
• 1 tsp ground coriander
• 0.5 tsp turmeric powder
• 0.5 tsp chili powder
• 0.5 tsp garam masala
• 1 tsp sweet paprika powder
• 1 bay leaf
• 450 ml vegetable broth
• 100 ml coconut milk
• 100 g red lentils
• 5 g coriander leaves (1 handful)

Instructions

1. 1. Rinse the meat under cold water.
2. 2. Pat the meat dry with a kitchen towel.
3. 3. Cut the meat into cubes of about 3 to 4 centimeters.
4. 4. Season the meat pieces with salt and pepper.
5. 5. Heat one tablespoon of ghee in a large pan.
6. 6. Sear the meat over high heat for two minutes.
7. 7. Remove the meat from the pan and set it aside.
8. 8. Peel the onion, garlic, and ginger.
9. 9. Finely dice the onion, garlic, and ginger.
10. 10. Peel and clean the carrots.
11. 11. Halve the carrots lengthwise.
12. 12. Cut the carrots into larger pieces.
13. 13. Wash the bell pepper and the zucchini.
14. 14. Remove the core and cut the bell pepper and zucchini into pieces.
15. 15. Wash the tomatoes.
16. 16. Dice the tomatoes finely.
17. 17. Wash the kale.
18. 18. Cut the leafy green part away from the tough stems.
19. 19. Tear the kale leaves into small pieces.
20. 20. Rinse the chickpeas.
21. 21. Drain the chickpeas.
22. 22. Cook the rice according to the package instructions.
23. 23. Heat the remaining ghee in the same pan.
24. 24. Sauté the onion, garlic, and ginger, stirring, for five minutes over medium heat.
25. 25. Add the spices.
26. 26. Simmer the spices for one to two minutes.
27. 27. Add the tomatoes and carrots to the pan.
28. 28. Deglaze the mixture with broth.
29. 29. Let everything simmer for about ten minutes over low heat.
30. 30. Stir in the coconut milk, lentils, chickpeas, kale, and zucchini.
31. 31. Let the curry cook for another ten to fifteen minutes.
32. 32. Wash the coriander.
33. 33. Shake the coriander dry.
34. 34. Add the prepared meat to the curry for about three minutes.
35. 35. Warm the meat in the curry.
36. 36. Serve the lamb curry in bowls.
37. 37. Garnish the dish with fresh coriander.

Nutrition per serving

• kcal: 622
• Protein: 39 g · Fett/Fat: 19 g · Carbs: 71 g