Lamb and Lentil Curry with Plum Chutney


2 1/2 tbsp vegetable oil
500g stewing lamb, can be cubed
1 tsp medium curry powder
Pinch cumin seeds
1 garlic clove, crushed
2 carrots, diced
1 leek, diced
½ onion, chopped
80g puy lentils
1.2 ltrs water
1 chicken stock cube
1 Bouquet garni
Salt and pepper
200g Tracklements Plum Chutney


Heat the vegetable oil in a large saucepan until smoking hot, add the lamb and seal well, colouring lightly. Add the curry powder and cumin seeds and roast for a minute. Remove pan from the heat.

Add the crushed garlic and vegetables. Cook gently for 3 mins before adding the lentils, water, chicken stock cube and Bouquet garni. Bring to the boil then reduce to simmer. Add salt and pepper.

Simmer for 45 mins to an hour until the lentils are cooked and soft in texture. Complete the dish by mixing in the Plum Chutney.

Serve with rice, couscous or naan bread.

Serves 4