45 Minute Lamb & Lentil Curry*

*and the 10 minute shortcut if you’re REALLY pressed for time!

Recipe from American Lamb.

45 minute curry

• 1 lb. ground lamb

• 1 Tbsp neutral oil or ghee

• 1 onion, diced

• 3 cloves garlic, minced

• 2 Tbsp fresh grated ginger

• 1-2 Tbsp red curry paste**

• 2 carrots, diced

• 1 Tbsp curry powder of choice

• 1 tsp ground cumin

• pinch chili flakes (optional)

• 1 (14 oz) can crushed tomatoes

• 1 cup red lentils, rinsed

• 4 cups broth or water

• pinch salt

• 1 cup full fat coconut milk

• Lime & cilantro to serve

**Red curry paste is a great key Thai ingredient to keep in the fridge; buy a glass or plastic resealable container to keep it on hand. This is a mild, family-friendly and approachable curry that comes together in less than an hour. Easy as!

10 minute curry

• 1 lb ground lamb

• 1 4 oz. can Masaman Curry Paste, such as Maesri brand

• 1 can full fat coconut milk

Brown ground lamb and cook until done; remove from pan and strain out any fat. Saute curry paste until fragrant; add half can of coconut milk and stir until combined. Add in ground lamb the remainder of the coconut milk. Let cook until meat is well coated in curry mixture. Serve with rice.

For the lentil curry:

Brown the lamb.

Heat oil in a large pot over medium heat. Add ground lamb until fully browned and moisture has evaporated off.

Add aromatics and spices: add onion, garlic, ginger and curry paste, cooking 2-3 minutes until very fragrant. Add carrots, curry powder, cumin & chili flakes and cook 1 minute further.

Add crushed tomatoes, lentils, and broth. Bring to a simmer and cook 15-20 minutes until lentils are soft and curry is thick. Stir in coconut milk to finish and adjust seasoning. Serve over rice with lime & cilantro.