Lentil and tomato dhal with lamb koftas
- Portion size: Serves 4 people
- Takes 40 minutes to make, plus chilling
- Difficulty: easy
This Mildly spiced lamb dhal with lamb koftas makes a wonderfully cheap and filling supper.
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Ingredients
- 1 tbsp sunflower oil
- 1 onion, chopped
- 1 garlic clove, finely chopped
- 3cm piece fresh ginger, grated
- ½ tsp turmeric
- 200g red lentils, washed and drained
- 400g can of chopped tomatoes
- 800ml vegetable or chicken stock, hot
- 1 tbsp garam masala
- ¼ tsp salt
- 100g baby spinach, washed
For the koftas
- 1 small onion, grated
- 1 garlic clove, crushed
- 3cm piece fresh ginger, grated
- 1 tsp curry powder
- 400g lean lamb mince
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Method
- Mix all the kofta ingredients in a bowl. Mould tablespoonfuls around the end of 12 metal or wooden skewers (if using wooden skewers, soak in water for 20 minutes). Chill for 30 minutes to firm up.
- Meanwhile, heat the oil in a pan over a medium heat. Add the onion and cook for 5 minutes, until soft. Stir in the garlic and ginger and cook for 1 minute. Add the turmeric and lentils and stir well. Pour in half the stock, bring to the boil, then simmer for 5 minutes. Stir in the can of chopped tomatoes, add the remaining stock, cover and simmer for 10 minutes, until the lentils are tender.
- Meanwhile, heat a griddle pan and cook the koftas for 8-10 minutes, turning, until cooked. Keep warm.
- Add the garam masala, salt and spinach to the dhal and stir until the spinach wilts. Serve with the koftas and some mango chutney.
Nutrition
- 484kcals Calories
- 19.1g (7.1g saturated) Fat
- 40.8g Protein
- 42.5g (10.9g sugar) Carbs
- 2.5g Salt
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