One of the tricks that people suggest to save money on your meals is to bulk out your meals with lentils and pulses. I have to admit that I’ve never been sure how that would go – or how they would go down with the family if I’m honest. Cave-men/boys that they are, they tend to get a bit suspicious of things that might replace meat…
But as I continue my search for quick and easy meals for less than a fiver I thought I’ld give it a go and adapt this curry which is an old family favourite. It worked well and we even had enough left over to have the next night too, but in a slightly different guise: lamb pasties. Another success! so here are the recipes I used.
It is very mild curry so very suitable for all ages, you could always add more chilli powder if you like it hotter.
Lamb and Lentil Curry with Peas
- 2 medium onions
- 1 teaspoon chopped garlic
- 1 tablespoon chopped ginger
- 1½ teasp mild chilli powder
- 1 teasp salt
- 400g tinned chopped tomatoes
- 500g lamb mince
- 200g cooked lentils
- 150g frozen peas
- Slice the onions. Heat the oil in a frying pan – preferably a deep one with lid – and fry the onions and garlic gently until softened
- Stir in the ginger, chilli powder, salt and tomatoes and stir over the heat for a couple of minutes
- Add the mince and brown, breaking it up as it cooks.
- Cover and simmer over the heat for 10 minutes or so until the meat is cooked through, then add the peas and cook for a few more minutes.
- (If you’re going to make pasties tomorrow I would make the pastry now – see below – and keep in the fridge wrapped in clingfilm overnight)
- Finally add the lentils and stir over the heat until all is warmed and cooked through.
- Serve with basmati rice – BUT – take out 3 serving spoonfuls of the meat beforehand to reserve for tomorrow nights supper (each pasty will take about a dessertspoonful so you need 8 – 12 dspfuls depending on how many pasties you want – we had 12).
…and then tomorrow…
- Leftover lamb mince curry
- 375g shortcrust pastry, shop-bought or made according to this recipe using 250g plain flour and 125g margarine
- 1 egg beaten
- Roll out the pastry until about as thick as a £1 coin and using a 10cm (4 inch) pastry cutter, cut out 12 circles and lay on a floured board.
- Place a small dessertspoonful of the meat in the center of each pastry circle – you don’t want to overfill them or they may burst when cooking. Wet the edge of the pastry with cold water and lift the sides up over the meat – press the edges together firmly all the way round. Place on a baking tray, lined with baking parchment.
- When all the pasties are made, brush with beaten egg and prick each a couple of times with a sharp knife. Bake for about 15 minutes at 210°C until golden brown on top.
(All Sainsburys prices except for mince – on offer at Waitrose at 3 for £10 at present
- 2 medium onions – basics onions 1.5kg for 95p = 18p
- 400g tinned chopped tomatoes @ 35p
- 500g lamb mince @ £3.35
- 100g cooked lentils @ 35p
- 150g frozen peas @ 24p
- garlic, ginger, chilli powder and salt – guestimate @ 30p
- rice 250g – basics long-grain rice 1kg for 40p = 10p
- 375g home-made pastry @ 49p
- Veg of your choice to eat with pasties – we had carrots and cabbage at 77p
Total cost for both meals = £6.13