Heat oil in a large pot over medium heat. Add onions and cook until softened.

Add garlic, ginger, and spices to the pot and cook for another minute.

Add the lamb and brown on all sides. Then, add the lentils, tomatoes, and coconut milk.

Bring the mixture to a boil, then reduce the heat and simmer for about 1 hour, or until the lamb is tender and the lentils are cooked.

Season with salt and pepper to taste. Serve the curry hot with rice or naan bread.

Cooking Tips: For extra flavor, marinate the lamb in the spice mixture for a few hours or overnight before cooking. You can also add vegetables like carrots or potatoes to the curry for added texture and nutrients.

Storage and Serving: Leftover curry can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave before serving.

Heat oil in a large pot over medium heat. Add onions and cook until softened.

Add garlic, ginger, and spices to the pot and cook for another minute.

Add the lamb and brown on all sides. Then, add the lentils, tomatoes, and coconut milk.

Bring the mixture to a boil, then reduce the heat and simmer for about 1 hour, or until the lamb is tender and the lentils are cooked.

Season with salt and pepper to taste. Serve the curry hot with rice or naan bread.

Cooking Tips: For extra flavor, marinate the lamb in the spice mixture for a few hours or overnight before cooking. You can also add vegetables like carrots or potatoes to the curry for added texture and nutrients.

Storage and Serving: Leftover curry can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave before serving.

Heat oil in a large pot over medium heat. Add onions and cook until softened.

Add garlic, ginger, and spices to the pot and cook for another minute.

Add the lamb and brown on all sides. Then, add the lentils, tomatoes, and coconut milk.

Bring the mixture to a boil, then reduce the heat and simmer for about 1 hour, or until the lamb is tender and the lentils are cooked.

Season with salt and pepper to taste. Serve the curry hot with rice or naan bread.

Cooking Tips: For extra flavor, marinate the lamb in the spice mixture for a few hours or overnight before cooking. You can also add vegetables like carrots or potatoes to the curry for added texture and nutrients.

Storage and Serving: Leftover curry can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave before serving.