Curried Lentils With Lamb Recipe

About this recipe

A hearty and flavorful gluten-free dinner featuring tender lamb, green lentils, and a rich curry sauce, perfect for solution seekers looking for a satisfying meal.

Ingredients

• 1 Bunch x 2 Coriander Leaves (Kotthambari)
• 500 g Deli Chic Mutton Boneless (Freshly Frozen)
• 100 g Sambar Onion Peeled
• 500 g Carrot
• 100 g Celery Stalk
• 100 g Curryit Preservative Free Tomato Puree
• 250 ml Coco Mama Coconut Milk
• 500 G Kinwaaquinoa
• 50 g Sakthi Curry Powder
• 70 g Namakwali Authentic Mix Seasoning Flavoured Salt

Instructions

1. 1. In a large saucepan, fry 650 g of mutton until browned on all sides, about 5-7 minutes.
2. 2. Add 1 diced onion, 2 chopped carrots, and 1 chopped celery stalk to the pan. Cook for 2-3 minutes until the vegetables begin to soften.
3. 3. Stir in 1 tablespoon of curry powder and 2 tablespoons of tomato puree, cooking for 1 minute to release the spices' aroma.
4. 4. Add 1 cup of coconut milk and 1 cup of quinoa to the pan. Bring the mixture to a boil, then reduce the heat to low, cover with a tight-fitting lid, and simmer gently for 30 minutes, stirring occasionally.
5. 5. Check the mutton for tenderness. If needed, add more coconut milk to maintain a saucy consistency. Season with Namakwali Authentic Mix Seasoning Flavoured Salt to taste.
6. 6. Serve the curried mutton and quinoa hot, garnished with fresh coriander leaves.