Lentil Lamb Curry

Name: Lentil Lamb Curry
Cook time: 1 h 45 min
Total time: 1 h 45 min
Yield: 4
Ingredients: 800 g Leg of lamb (boneless); 2 Organic lemons; 2 Onions; 2 Garlic cloves; 3 TABLESPOONS Oil; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp Sugar; 3 TABLESPOONS Curry Powder; 250 g yellow lentils; 250 g Swiss chard

AUTHOR
Kerry Mosley

DIFFICULTY
very easy

RATING

COOK TIME
105 mins

TOTAL TIME
105 mins

Ingredients

Servings: 4

800 g Leg of lamb (boneless)
2 Organic lemons
2 Onions
2 Garlic cloves
3 TABLESPOONS Oil
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp Sugar
3 TABLESPOONS Curry Powder
250 g yellow lentils
250 g Swiss chard

Directions

1
Wash the lamb, dab dry and cut into cubes of about 3 cm. Wash the lemons hot and dry them. Finely grate the zest of 1 lemon. Halve the lemon and squeeze it. Peel onions and garlic.
2
Quarter onions and cut them into strips. Finely chop the garlic.
3
Heat the oil in a frying pan or casserole. Brown the meat in portions all around. Season with salt and pepper and remove. Fry onions and garlic in hot frying fat. Add meat again.
4
Sprinkle with curry and sauté briefly. Deglaze with 1 l water, add lemon peel, bring to the boil. Cover and stew for 1-1 1⁄4 hours.
5
Rinse and drain the lenses. Add to curry in the last 20 minutes of cooking time. Cut the 2nd lemon into slices. Clean, wash and chop the chard. Cook for the last 10 minutes.
6
Season curry with lemon juice, salt, pepper and sugar.