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e.g. gluten-free low cholesterol recipes, how to lower cholesterol
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This tender lamb, lentil and sweet potato/kumara curry is dairy free, diabetes-friendly and easy to make with vegetable odds and ends from your veggie crisper.
1 Spray a large saucepan with oil. Set over a high heat. Cook diced lamb in batches for 2 minutes or until browned. Remove lamb and set aside.
2 Return pan to a medium heat and spray with oil again. Cook onions, carrot and celery, stirring occasionally, for 5-6 minutes or until soft. Add curry paste. Cook for 1-2 minutes or until fragrant.
3 Return reserved lamb to pan. Add tomatoes and lentils with 3 cups water. Bring to the boil. Reduce heat to low, cover pan and simmer, stirring occasionally, for 1 hour and 15 minutes. Add kumara. Cover pan and simmer, stirring occasionally, for another 20 minutes or until lamb and kumara are tender.
4 Stir silver beet through curry. Simmer, uncovered, for 5 more minutes or until silver beet wilts and curry is thick. Season with freshly ground black pepper.
5 Microwave poppadums following packet directions. Serve curry with poppadums.
This curry is suitable to freeze in an airtight container for up to 3 months.
Calories 413 cal
Kilojoules 1730 kJ
Total fat 11 g
Saturated fat 5 g
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