Spicy lamb and lentils
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pounds | Lean lamb stew meat; (preferably shoulder), well trimmed, cut into 1-inch pieces |
| ½ | cup | Red wine vinegar |
| 4 | larges | Garlic cloves; minced |
| 1 | tablespoon | Minced fresh ginger |
| 1 | tablespoon | Firmly packed brown sugar |
| 1 | tablespoon | Ground cumin |
| 1 | teaspoon | Ground cardamom |
| ½ | teaspoon | Dry mustard |
| ¼ | teaspoon | (generous) ground cloves |
| ½ | teaspoon | Cayenne pepper |
| ½ | cup | Lentils |
| 1¾ | cup | Canned unsalted chicken broth |
| Tomato and Red Onion Chutney; (See recipe) | ||
| 4 | Servings | |
Directions
Combine first 10 ingredients in large bowl and let stand at room temperature 30 minutes. Can be prepared 1 day ahead. Cover and refrigerate.)
Position rack in center of oven and preheat to 325°F. Bring lentils and broth to boil in heavy medium saucepan over high heat. Cover, reduce heat to medium-low and simmer until lentils are just tender, about 30 minutes.
Add lamb and marinade to lentils and blend well. Bring to simmer. Cover and bake until lamb is tender, about 50 minutes. Spoon off any fat from surface. Season to taste with salt and pepper. Serve with chutney.
Per serving: calories, 290; fat, 9 g; sodium, 110 mg; cholesterol, 75 mg Bon Appétit Light and Easy
Posted to recipelu-digest by Sandy <sandysno@...> on Mar 16, 1998