No Fuss Lamb Curry

Current rating:
3 / 5
Your rating:
Suitable cuts:
Lean lamb shoulder, leg or neck fillet
Gas mark 3, 170°C, 325° F
Between 3 and 4 people
Cooking Time:
Between 90 and 120 minutes
  • 450g (1lb) Lean lamb shoulder, leg or neck fillet, cubed
  • 440g Can chopped tomatoes
  • 2 Potatoes, peeled and cut into small chunks
  • 175g (6oz) Cauliflower, cut into small florets
  • 1 Onion, peeled and chopped
  • 1 Garlic clove, crushed
  • 75g (3oz) Red lentils
  • 2x15mlsp (2tbsp) Medium curry paste
  • 15mslp (1tbsp) Tomato purée
  • 300ml (½pt) Stock
  • 15mlsp (1tbsp) Fresh coriander, chopped
Pre-heat the oven to Gas mark 3, 170°C, 325°F.

In a large casserole dish place the cubed lamb. Add the vegetables, curry paste, tomato purée and stock. Mix well, cover and place in the oven for 1-1½ hours until the meat is tender. Sprinkle with fresh coriander and serve.
Serving Suggestions:
Serve with pilau rice, poppadoms, seasonal vegetables and chutneys.