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Indian Lamb and Lentils

Indian Lamb and Lentils

Try this delicious take on an Indian Lamb curry. Cooked with lamb, tomatoes, lentils and cauliflower with authentic Indian spices, this makes a great weeknight dinner (and it has the Healthy Pick!)

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Preparation Time:
10 minutes
Cooking Time:
40 minutes


1 small onion, diced
300 g lamb leg steaks, trimmed and cut into 1.5cm pieces
1 Tbsp tomato paste
410 g Wattie’s Indian Style Lentils
1 large potato, peeled and diced
200 g cauliflower, cut into small florets
1 handful fresh coriander or mint leaves, chopped
yoghurt to serve
rice to serve
Indian Lamb and Lentils


  • Heat a dash of oil in a medium sized saucepan. Add the onion and cook until it starts to soften. Increase the heat and add the lamb and stir fry until browned. Stir in tomato paste.
  • Add Wattie’s Indian Style Lentils and 1⁄2 can of water. Stir while bringing to the boil. Reduce heat. Cover. Simmer for 10 minutes. Add potatoes and continue cooking a further 15 minutes, then add cauliflower florets and cook a further 10-15 minutes until lamb is tender and vegetables are cooked.
  • Stir through chopped coriander and mint just before serving. Serve with rice and unsweetened yoghurt if wished.
  • Other options:

  • Replace cauliflower florets with 1⁄2 bag of fresh baby spinach leaves, added just before serving.
  • Replace lamb with chicken thigh fillets.

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