Curry-spiced Lamb with lentils

Ingredients for Curry-spiced Lamb with lentils

Instructions for Curry-spiced Lamb with lentils

To prepare the Curry-spiced Lamb with lentils recipe, please follow these instructions:

Came lamb meat in a deep container that can be closed tightly, add spices, garlic, chilli, ginger and 1 strøgen TSP. salt. Stir and mix well, put the lids on and style it in the refrigerator for at least 30 minutes.
Heat the canola oil in a large, heat-proof serving pan. Add the onion and sauté at even heat for 5 minutes. Came lamb meat in and continue for 10 minutes, turn the meat until browned all over the place.
Add the chopped tomatoes, vinegar, 450 ml boiling water and the red lentils and bring the pot to a boil. Turn down the heat and cook without a lid for 30 minutes, stir occasionally until the sauce is heavy and the meat tender.
Take tortillaerne out of the package and roll them together. Wrap them in fedttæt paper or wax paper, twisting and "snap" the ends. They put in a microwave and warmed through. Spread the Lamb out on completion of these tortillaerne, sprinkle with fresh coriander and scroll tortillaerne together before serving.

Server it with a crisp green salad and grated carrots, each sprinkled with a little regular malt vinegar.

Tips:
Preparation: 15 minutes Roast/cooking time: 1 hour 50 minutes Per serving (not including tortillas): 340 calories, 16 g fat, 14 g carbohydrates