• Recipes
  • Spiced Lamb and Lentil Casserole

Spiced Lamb and Lentil Casserole

Cooking Instructions

Spiced Lamb and Lentil Casserole


  1. Blanch the tomatoes in plenty of boiling water, then remove the skin and seeds and chop the remaining flesh. Put to one side.
  2. Place the Crazy Jack Lentils in a pan of cold water, bring to boil and simmer for 25 minutes until just tender. Drain and put to one side.
  3. Heat half the oil in a frying pan and fry the onion for 2-3 minutes until soft. Add the bacon and lamb and fry for a further 2-3 minutes.
  4. Add the spices, crumble in the stock cube, then add the prepared tomatoes, Crazy Jack Lentils, tomato puree, olives and herbs and pour over 75ml of boiling water.
  5. Bring the mixture back to the boil, then reduce the heat and simmer for 8-10 minutes. Season to taste.
  6. To serve, spoon into two bowls, add a dollop of yoghurt and sprinkle over the chopped parsley.


  • Serves 2
  • 200g tomatoes
  • 250g Crazy Jack Red Lentils
  • 2tbsp olive oil
  • 1 onion, chopped
  • 3 rashers bacon, chopped
  • 400g lamb neck fillet, diced
  • Pinch of ground cinnamon
  • Pinch of cayenne pepper
  • 1 chicken stock cube
  • 75ml boiling water
  • 1tbsp tomato puree
  • 25g pitted black olives, chopped
  • Sprig of fresh rosemary
  • 2 sprigs of fresh thyme
  • Salt and pepper, to season
  • 1 tbsp chopped fresh flatleaf parsley, to serve
  • Greek yoghurt, to serve

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