Lamb Curry with Lentils

Ingredients

• 400 g lamb loin fillet
• Salt
• Pepper
• 30 g ghee (2 tbsp; clarified butter)
• 1 large onion (80 g)
• 2 Garlic cloves
• 20 g ginger root
• 300 g carrots (2 large carrots)
• 1 red bell pepper
• 1 Zucchini
• 3 tomatoes
• 100 g kale
• 200 g chickpeas (drained weight; canned)
• 200 g parboiled rice
• 1 tsp cumin seeds
• 1 tsp ground coriander
• 0.5 tsp turmeric powder
• 0.5 tsp chili powder
• 0.5 tsp garam masala
• 1 tsp sweet paprika
• 1 bay leaf
• 450 ml vegetable broth
• 100 ml coconut milk
• 100 g Red lentils
• 5 g cilantro leaves (1 handful)

Instructions

1. 1.

   Rinse the meat, pat dry and cut into 3–4 cm pieces; season with salt and pepper. Heat 1 tbsp ghee in a large pan over high heat. Sear the meat for 2 minutes, then remove and set aside.

2. 2.

   Peel and finely dice onion, garlic, and ginger. Peel carrots, halve lengthwise, and chop into larger pieces. Clean bell pepper and zucchini, wash, and cut into chunks. Peel tomatoes, wash, and dice. Wash kale, trim stems, and tear leaves into small pieces. Drain chickpeas. Cook rice according to package instructions.

3. 3.

   Heat remaining ghee in the pan. Sauté onion, garlic, and ginger for 5 minutes over medium heat while stirring. Add spices and sauté for 1–2 minutes. Add tomatoes and carrots, deglaze with broth, and simmer gently for about 10 minutes. Stir in coconut milk, lentils, chickpeas, kale, and zucchini; cook for another 10–15 minutes.

4. 4.

   Wash cilantro and pat dry. Return meat to the pan for about 3 minutes to warm through. Serve the lamb curry with fresh cilantro in bowls.