Lamb and Lentil Yellow Curry


  • 1 cup of yellow spilt chickpeas
  • olive oil
  • 600g lamb fillets, cut into 4cm pieces
  • 1 large brown onion, chopped finely
  • 3cm piece of fresh ginger, chopped finely
  • 2 gloves of garlic, chopped finely
  • 1 tablespoon of ground coriander
  • 1 teaspoon of sweet paprika
  • 1 teaspoon of turmeric
  • 2 medium tomatoes or 10-12 cherry tomatoes cut in half
  • 2/3 cup of coconut cream
  • 3 tablespoons of Broth of Life Chicken or Lamb
  • 1 1/2 cups of filtered water
  • 100g spinach leaves
  • 100g packet of pappadums large or 40g of mini pappadums
  • 1/2 cup torn coriander 
  • plain yoghurt for serving


  1. Pop the chickpeas into a medium saucepan covered with water. Bring this to the boil.
  2. Reduce the heat and simmer for around 45mins or until tender. Drain & rinse and put aside.
  3. In a large frying pan added a couple of tablespoons of olive oil and cook your lamb over medium heat for around 4 mins or until cooked as you like it. Remove from pan & set aside.
  4. Place the onion in the same heated frying pan, cooking for about 5 mins or until soft.
  5. Add ginger, garlic, ground coriander, paprika & turmeric & stir in until nice & fragrant.
  6. Pop in the tomato, coconut cream, Broth of Life bone broth powder and water & bring it to the boil.
  7. Take down the heat to a simmer, covered for around 5 mins until this sauce thickens up slightly.
  8. Place your lamb back into the pan with the drained chickpeas & spinach. Cook, stirring until it’s all heated through. 
  9. With your pappadums cook as per your packet direction and serve with your curry, fresh coriander and yoghurt.



Broth of Life Bone Broth