Ground Meat & Red Lentil Curry

Ground Meat & Red Lentil Curry Recipe

If you haven’t experimented with red lentils yet, this is your sign to add them to your to-do list! And if you’ve ever been hesitant about curry, give it another try with this Ground Meat & Red Lentil Curry—a perfect mix of bold spices and hearty comfort.
This dish combines fragrant, freshly toasted curry spices, tender red lentils, and rich ground lamb or beef, simmered with fire-roasted tomatoes for a warm, satisfying meal. Topped with scallions, cilantro, and a dollop of creamy yogurt, it’s a balanced blend of flavors that’s easy to love.
Weeknight dinner just got an upgrade! Will you try it?

Ingredients

Curry Spice Blend

  • 2 tsp. cumin seeds

  • 2 tsp. coriander seeds

  • 1 tsp. ground turmeric (or use 1-inch piece fresh, peeled and minced, when adding fresh garlic and ginger)

  • 1 tsp. red chili flakes or Aleppo pepper

  • 1 tsp. whole black peppercorns

  • ½ tsp. cardamom seeds (from about 8 whole pods)

  • ⅛ tsp. ground cinnamon

  • ⅛ tsp. freshly grated nutmeg

Lentil Curry

  • 1 cup dried red lentils

  • 2 tbsp. olive or canola oil

  • 1 white or yellow onion, finely chopped

  • 1 piece ginger (1 inch), peeled and minced or grated

  • 3 cloves garlic, chopped

  • 1 lb. ground lamb or beef

  • 1 tbsp. Worcestershire or fish sauce

  • 1 can (15 oz.) diced or crushed fire-roasted tomatoes

  • Thinly sliced scallions, chopped cilantro, and full-fat yogurt, for serving (optional)

Directions

Step 1

For the Curry Spice Blend, toast all whole spices in a small dry pan for 2 minutes over medium heat until fragrant. Transfer to a spice grinder and process until finely ground. Combine ground spices into a mix.

Step 2

Rinse lentils. In a small pot, bring 3 cups of water to a boil. Salt water and stir in the lentils. Reduce heat to medium. Simmer until just tender, about 8 minutes. Drain.

Step 3

Meanwhile, in a large skillet, heat the oil, two turns of the pan, over medium-high. Add the onion and season with salt and pepper. Cook for a few minutes, until softened, then add ginger and garlic. Stir for 1 minute, until fragrant. Add lamb, breaking up meat with a wooden spoon; add the curry spice blend. Cook, stirring, until spices are fragrant, 1 to 2 minutes. Stir in the Worcestershire, tomatoes, and 1/2 cup of water. Reduce heat to a simmer. Cook until thickened and meat is cooked through, about 5 minutes. Stir in lentils.

Step 4

Serve in shallow bowls with toppings of choice.