Half-Lamb, Half-Lentil Curry

    20m prep time
    30m total time
    Easy level
    15 ingredients

The addition of lentils to this Lamb Keema recipe provides a nutritional boost that your kids will love too.

Method

Based on 4 servings, adjust as needed.

Step 1

If using ready to heat rice then cook according to packet instructions 2 minutes before serving. Otherwise cook rice in boiling salted water as per pack instructions, and keep warm.

Step 2

Whilst the rice is cooking heat a large splash of sunflower oil (or even better coconut oil if you have some!) in a large saucepan and sauté the red onion over a medium-high heat for 5-7 minutes, stirring regularly, until lightly coloured.

Step 3

Add the ground cinnamon, curry powder, garlic cloves and ginger to the pan, stir to combine and fry for 2-3 minutes until fragrant, being careful to ensure the garlic does not burn.

Step 4

Add the lamb mince to the pan, season generously with salt and black pepper and fry for 3-4 minutes until well coloured.

Step 5

Add the tomato puree to the lamb and cook out for 2-3 minutes, stirring regularly. Fold through the green lentils and stir to combine. Add the currants and 200ml of boiling water (if cooking for 4. Halve that amount if cooking for 2). Lower the heat to a gentle simmer and reduce for 10-12 minutes until the sauce is thickened and the flavour is intensified.

Step 6

Season the lamb with salt and ground black pepper to taste, and stir in the pomegranate molasses, sugar, and the chopped coriander, reserving the rest for garnishing over the top. Serve immediately whilst piping hot with the rice alongside.
  • Ingredients
  • Based on 4 servings
  • 1 Tin Green Lentils 1 x Sainsbury's Green Lentils In Water 400g (265g*)
  • 15ml Sunflower Oil, a large splash 1 x JS Sunflower Oil 1L
  • 2 tbsp Tomato Puree 1 x Sainsbury's Tomato Puree, Double Concentrate 200g
  • 500g Lamb Mince 1 x Sainsbury's British or New Zealand 20% Fat Lamb Mince 500g
  • 1 tsp Sugar 1 x Sainsbury's White Caster Sugar 1kg
  • 30g Coriander, chopped 1 x Sainsbury's Fresh Packed Bunch Coriander 30g
  • 1 tbsp Pomegranate Molasses 1 x Odysea Pomegranate Molasses 250ml
  • 80g Currants 1 x Sainsbury's Currants 500g
  • 2 tsp Ground Cinnamon 1 x Sainsbury's Ground Cinnamon 38g
  • 2 Garlic Clove, crushed 1 x Sainsbury's Garlic
  • 220g Basmati Rice, washed 1 x Ben's Original Classic Basmati Microwave Rice 220g
  • 2 Red Onion, finely chopped 2 x Sainsbury's Red Onions Loose
  • Maldon Salt, to taste 1 x Maldon Sea Salt Flakes 250g
  • 1.5 tbsp Curry Powder 1 x Sainsbury's Medium Curry Powder, Inspired to Cook 80g
  • 2 tbsp Ginger, grated 1 x Sainsbury's Ginger 100g
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