M. Mottershead
Telephone: 01785 665 025
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Lamb and Lentil Curry with Plum Chutney




Serves 4

• 2 1/2 tbsp vegetable oil
• 500g stewing lamb, can be cubed
• 1 tsp medium curry powder
• pinch cumin seeds
• 1 garlic clove, crushed
• 2 carrots, diced
• 1 leek, diced
• ½ onion, chopped
• 80g puy lentils
• 1.2 ltrs water
• 1 chicken stock cube
• 1 Bouquet garni
• salt and pepper
• 200g Tracklements Organic Plum Chutney

Heat the vegetable oil in a large saucepan until smoking hot, add the lamb and seal well, colouring lightly. Add the curry powder and cumin seeds and roast for a minute. Remove pan from the heat.

Add the crushed garlic and vegetables. Cook gently for 3 mins before adding the lentils, water, chicken stock cube and Bouquet garni. Bring to the boil then reduce to simmer. Add salt and pepper. Simmer for 45 mins to an hour until the lentils are cooked and soft in texture. Complete the dish by mixing in the Plum Chutney.

Serve with rice, couscous or naan bread.