Curried lamb with lentils
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | cup | Dried lentils |
| 2 | cups | Water, divided |
| ¾ | pounds | Lean boneless leg of lamb |
| 3 | tablespoons | All-purpose flour |
| Vegetable cooking spray | ||
| ¼ | cup | Chopped onion |
| 2 | Cloves garlic, minced | |
| 2 | cups | Unpeeled tomatoes, seeded, chopped |
| ¼ | cup | Dry sherry |
| ¼ | cup | Minced fresh parsley, divided |
| 2 | teaspoons | Curry powder |
| 1 | teaspoon | Ground cumin |
| ¼ | teaspoon | Salt |
| ¼ | teaspoon | White pepper |
| ¼ | teaspoon | Ground turmeric |
| ⅛ | teaspoon | Ground red pepper |
| ⅛ | teaspoon | Black pepper |
| 3 | cups | Hot cooked rice, cooked without salt |
Directions
Sort and wash lentils; place in a medium saucepan. Add 1½ cup water; bring to a boil. Cover, reduce heat, and simmer 35 minutes, stirring occasionally. Set aside, and keep warm. Trim fat, from lamb, and cut lamb into ¾ " cubes. Combine lamb and flour in a zip-lock heavy-duty plastic bag, shaking to coat; discard remaining flour. Coat a large, heavy saucepan with cooking spray, and place over Medium heat until hot. Add lamb; cook until browned, stirring constantly. Remove lamb from pan; set aside. Add onion and garlic to pan; saute until tender. Return lamb to pan; add tomato, remaining ½ cup water, sherry, 2 Tbsp. parsley and next 7 ingredients.Stir well, and bring to a boil. Cover, reduce heat, and simmer 20 minutes. Uncover and simmer an additional 15 minutes or until mixture is reduced to 3 cups. Set aside. Spoon rice onto a serving platter. Top with lamb mixture; spoon lentils around lamb mixture. Sprinkle with remaining 2 Tbsp. parsley. Yield; 4 servings. Per serving of ¾ cup lamb mixture, ¾ cup rice and ¼ cup lentils:25 calories, ½ g. fat, 4 mg cholesterol. MC formatting by bobbi744@...
Recipe by: Cooking Light Card Posted to Digest eat-lf.v097.n067 by Roberta Banghart <bobbi744@...> on Mar 11, 1997