Griddled lamb with kale dhal recipe
Less is more with this delicious dinner for two - succulent lamb is seasoned simply with black pepper and griddled, before being served with a richly spiced lentil, kale and tomato dhal. Not only is it packed with protein, low in salt and a great source of vitamin C, but it's also perfect for gluten-free diets - what's not to love?
See method- Serves 2
- 10 mins to prepare and 30 mins to cook
- 427 calories / serving
- Gluten-free
- Healthy
Ingredients
- ½ tbsp olive oil or coconut oil
- ½ tsp cumin seeds
- ½ tsp fennel seeds
- ½ tsp turmeric
- 1 small onion, peeled and finely chopped
- 1 garlic clove, peeled and finely chopped
- 1 red chilli, seeded and finely chopped
- 100g red lentils
- 1 tbsp coconut cream
- handful coriander, chopped
- 325g pack lamb loin fillets
- 150g kale, shredded
- 50g cherry tomatoes, halved
- 6-8 mint leaves, chopped
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Shop ingredientsEach serving contains
- Energy
- 1800kJ 427.0kcal
- Fat
- 15g
- Saturates
- 5g
- Salt
- 0.9g
- Sugars
- 6g
of the Reference intake
Carbohydrate 34.1gProtein 43.1gFibre 1.6g
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Method
- Heat the oil in a pan over a medium heat and add the spices. Cook for 1 min before adding the onion, garlic and chilli to cook for another 1-2 mins.
- Stir in the lentils, 400ml water, the coconut cream and the coriander and bring to simmer. Cook for 15-18 mins, until all of the liquid has been absorbed.
- Season the lamb with black pepper. Heat a griddle pan until hot and cook the lamb for 6-7 mins on each side, or until cooked to your liking.
- Stir the kale and tomatoes into the dhal, cook for 1-2 mins and season to taste. Slice the lamb into strips.
- Divide the dhal between 2 warmed bowls. Serve with the sliced lamb and sprinkle with the chopped mint to serve.
- See more Lamb recipes
- For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.
