Bombay Lamb with Lentils and Banana Raita
Indulge in the rich, aromatic flavors of Bombay Lamb with Lentils and Banana Raita, a delightful fusion of vibrant Indian spices and creamy, cooling accompaniments. Tender pieces of boneless lamb shoulder are simmered with red lentils in a fragrant medley of cumin, coriander, turmeric, and garam masala, balanced by the sweetness of coconut milk and tomatoes. The dish is perfectly complemented by the creamy banana raita, which combines ripe banana slices with zesty yogurt, fresh mint, and a hint of lemon for a refreshing contrast. Serve this hearty and wholesome curry over fluffy basmati rice for a satisfying meal, and garnish with fresh cilantro for a burst of color and flavor. Ready in just over an hour, this warming recipe promises a harmonious blend of textures and tastes, making it a standout choice for weeknight dinners or festive gatherings alike.
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Recipe Information
Ingredients
- 500 g boneless lamb shoulder
- 1 medium, finely chopped yellow onion
- 3 minced garlic cloves
- 2 tsp, grated fresh ginger
- 2 tsp ground cumin
- 2 tsp ground coriander
- 1 tsp ground turmeric
- 1 tsp garam masala
- 0.5 tsp cayenne pepper
- 2 tbsp tomato paste
- 400 g (1 can) diced tomatoes
- 200 g red lentils
- 400 ml (1 can) coconut milk
- 500 ml chicken or lamb stock
- 2 tbsp vegetable oil
- 200 g yogurt (plain, full-fat)
- 1 sliced ripe banana
- 2 tbsp, chopped fresh mint leaves
- 1 tbsp lemon juice
- 1 tsp, to taste salt
- 0.25 tsp, to taste black pepper
- 2 tbsp, chopped (for garnish) fresh cilantro
- 250 g (optional, for serving) basmati rice
Instructions
Heat the vegetable oil in a large, heavy-bottomed pot over medium heat.
Add the chopped onion and cook until soft and golden, about 5-7 minutes.
Stir in the garlic and grated ginger, and cook for 1-2 minutes until fragrant.
Add the ground cumin, coriander, turmeric, garam masala, and cayenne pepper to the pot. Stir and toast the spices for 1 minute.
Stir in the tomato paste and diced tomatoes, cooking for 3-4 minutes.
Add the lamb pieces to the pot, stirring to coat them in the fragrant tomato and spice mixture.
Pour in the chicken or lamb stock and bring the mixture to a simmer. Cover and cook over low heat for 30 minutes, stirring occasionally.
Rinse the red lentils thoroughly, then add them to the pot along with the coconut milk. Stir well and continue to cook, uncovered, for another 30-35 minutes until the lamb is tender and the lentils are soft. If the mixture gets too thick, add a splash of water or stock.
While the lamb and lentils cook, prepare the banana raita. In a bowl, combine the yogurt, sliced banana, chopped mint leaves, lemon juice, a pinch of salt, and black pepper. Mix well and set aside in the refrigerator until ready to serve.
Taste the lamb and lentils and adjust the seasoning with more salt or spices if needed.
Serve the Bombay Lamb with lentils over basmati rice (if using) and garnish with chopped cilantro. Add a dollop of banana raita on the side for a refreshing contrast.
Nutrition Facts
Calories |
23425 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 241.5 g | 310% | |
| Saturated Fat | 80.5 g | 402% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 80 mg | 27% | |
| Sodium | 10787 mg | 469% | |
| Total Carbohydrate | 5393.5 g | 1961% | |
| Dietary Fiber | 483.0 g | 1725% | |
| Total Sugars | 4025.0 g | ||
| Protein | 402.5 g | 805% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 7164 mg | 551% | |
| Iron | 161.0 mg | 894% | |
| Potassium | 133066 mg | 2831% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
