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Gayle Aelberry: "I tweaked this a little. I fried the onions in bu…" Read More
11Ingredients
90Minutes
250Calories
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Ingredients
US|METRIC
4 SERVINGS
- 2 Tbsp. sunflower oil
- 500 grams lamb neck fillets (trimmed, cut into 3cm/1¼in chunks)
- 2 onions (roughly chopped)
- 3 large garlic cloves (roughly chopped)
- 3 Tbsp. curry paste (medium)
- 400 grams chopped tomatoes
- 150 grams red lentils (/5½oz dried split, rinsed and drained)
- 1 tsp. salt (plus extra to season)
- 75 grams curly kale (/2½oz, or mature spinach leaves, rinsed, shredded, any tough stalks discarded)
- freshly ground black pepper
- steamed rice (or naan bread, to serve)
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NutritionView More
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250Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories250Calories from Fat60 |
| % DAILY VALUE |
| Total Fat7g11% |
| Saturated Fat0.5g3% |
| Trans Fat |
| Cholesterol |
| Sodium610mg25% |
| Potassium770mg22% |
| Protein12g |
| Calories from Fat60 |
| % DAILY VALUE |
| Total Carbohydrate36g12% |
| Dietary Fiber14g56% |
| Sugars8g |
| Vitamin A80% |
| Vitamin C70% |
| Calcium8% |
| Iron20% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Reviews(1)
Gayle Aelberry 6 years ago
I tweaked this a little. I fried the onions in butter until golden and then added twice as much garlic. I precooked the lentils in lamb stock. I drained into a jug and used the stock for extra liquid instead of water. I used a Balti paste. I added frozen spinach which I added towards the end. (Allowed enough time to cook.) served with basmati rice. This was delicious. Just as good as a take away equivalent.