What can be better than eating a curry with a glass of home brewed beer, with friends?
Serve with flatbreads and rice.
For the paste:
- 2 red bell peppers (deseeded/stalked and sliced in half length ways
- Olive oil
- 1 tablespoon coconut oil
- Thumb sized piece of ginger (peeled and grated)
- 3 garlic cloves (peeled)
- 2 tablespoons tomato puree
- small bunch of coriander
- 1 teaspoon tumeric
- 2 teaspoon smoked paprika
- 2 teaspoons garam masala
- 1 teaspoon coriander seeds
- 1 teaspoon cumin seeds
- 2 teaspoons balsamic vinegar
For the curry:
- 1 onion (peeled and chopped)
- 1 fresh chilli (finely chopped)
- 500g lamb neck (cut into 2cm chunks)
- A small bunch of coriander (finely chopped)
- 4 bay leaves
- 1 tin of chopped tomatoes
- 1 red pepper (deseeded and chopped)
- 1 green pepper (deseeded and chopped)
- 500ml of water
- 2 handfuls of red lentils
- Salt & pepper (to taste)
- Handful of kale
Heat the oven to 200 degrees. Place the peppers onto a baking tray, drizzle with a little olive oil and bake for around 10 – 15 minutes. The edges should be slightly charred.
Place the peppers into a food processor with the rest of the paste ingredients, and blitz well.
Heat some oil in a large pan and add the onion and chilli.
Cook for a few minutes and add the paste.
Add the rest of the ingredients, apart from the kale and cook for about 45 minutes.
Remove the bay leaves and add the kale. Mix well and serve.