Prep Time
15 MIN
Cook Time
30 MIN
Total Time
45 MIN
Servings
4
Ingredients
● 1 lb ground American lamb
● 1 tbsp olive oil or ghee
● 1 yellow onion, diced
● 3 cloves garlic, minced
● 2 tbsp grated ginger
● 1–2 tbsp red curry paste
● 2 medium carrots, diced
● 1 tbsp curry powder
● 1 tsp ground cumin
● ½ tsp chili flakes (optional)
● 1 (14-oz) can crushed tomatoes
● 1 cup red lentils, rinsed
● 4 cups broth or water
● ½–¾ tsp kosher salt (adjust to taste)
● 1 cup coconut milk
● Lime wedges + cilantro for serving
Directions
1. Brown the lamb:
Heat oil in a large pot over medium-high. Add ground American lamb and cook until browned and moisture has evaporated.
2. Aromatics and spices:
Add onion, garlic, ginger, and red curry paste. Cook 2–3 minutes until fragrant. Add carrots, curry powder, cumin, and chili flakes. Cook 1 minute to bloom spices.
3. Simmer:
Add crushed tomatoes, lentils, and broth. Bring to a simmer; cook 18–20 minutes until lentils are soft and the curry is thick.
4. Finish and Serve:
Stir in coconut milk and adjust seasoning. Serve over rice with lime and cilantro.
USDA recommends the following time and temperature parameters
Ground Lamb
Internal temperature of 160°F
All Other Cuts
Internal temperature of 145°F, with a 3 minute rest
