Lamb and lentil curry

Michael Caines' one-pot mild curry of meltingly tender lamb makes a great midweek supper
By Michael Caines
Lamb and lentil curry
  • Rating:
  • Serves: 4
  • Cook Time: 1 hour 15 minutes
  • Prep Time: 10 minutes
  • Effort: easy


  • 3 tbsp vegetable oil
  • 500 g stewing lamb, cubed
  • 1 tsp Madras curry powder
  • 0.25 tsp cumin seeds
  • 1 cloves garlic, crushed
  • 2 carrots, chopped
  • 1 leek, chopped
  • 0.5 onions, chopped
  • 80 g Puy lentils
  • 1.2 litres water
  • 1 tbsp chicken bouillon powder
  • 1 bouquet garni
  • 200 g plum chutney
  • handfuls coriander, chopped, to garnish

To serve

  • basmati rice
  • naan breads

Tips and Suggestions

to make your own bouquet garni, wrap 1 bay leaf, 4-5 parsley stalks, 3-4 thyme sprigs and a piece of celery in the outer leaf of a leek and tie with string. Remember to remove the bouquet garni before serving.


1. Heat the vegetable oil in a large heavy-based saucepan or casserole dish over a high heat then add the lamb and fry for 3-4 minutes or until golden brown (you may need to do this in 2 or 3 batches, to avoid overcrowding the pan).

2. Sprinkle the curry powder and cumin seeds over the lamb and fry for 1 minute. Reduce the heat to medium then stir in the garlic, carrots, leek and onion and fry for 3-4 minutes or until the onions are translucent.

3. Tip in the lentils and chicken bouillon and pour over the water. Give everything a good stir then tuck the bouquet garni in amongst the lamb.

4. Bring to a boil then reduce the heat to a simmer, season with salt and freshly ground black pepper and simmer gently for 45 minutes - 1 hour, or until the lamb is meltingly tender and the lentils are soft.

5. Stir the plum chutney into the curry and garnish with chopped coriander. Serve with basmati rice and warm naan bread.

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