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Lamb with spicy lentil mash

Lamb with spicy lentil mash


Spicy and satisfying – raise the heat factor with extra chilli if you fancy

  • Feeds 2 Feeds 2
  • Ready in 30 minutes

Each serving contains

  • Energy
    2655kj 632kcal
  • Fat
    Med 30%
  • Saturates
    High 34%
  • Sugar
    Low 30%
  • Salt
    High 30%

% of adult’s reference intake | Carbohydrates per serving : 47g


  • 1 tbsp sunflower oil
  • 1 red onion, chopped
  • 1 red chilli, deseeded and finely chopped
  • 4 tsp curry powder
  • 150g red lentils
  • 420ml vegetable stock
  • 2 Co-op British lamb leg steaks
  • Handful fresh coriander (optional)


  1. Heat the oil in a saucepan over a medium heat and fry the onion until softened
  2. Add the chilli and cook for 2 mins more
  3. Add the curry powder and stir on a low heat for another minute
  4. Rinse the lentils under cold running water and add to the pan along with the stock
  5. Bring to the boil, cover and simmer for 20 mins, until the lentils are tender, then mash with a fork
  6. Meanwhile, trim the fat from the lamb, slice into strips and fry in a nonstick pan over a high heat for 3-5 mins, until cooked to your liking
  7. Serve the lentil mash on a platter, topped with the lamb and a scattering of coriander, if using

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