Spicy Lamb And Lentils With Herbs Recipes
SPICY LAMB AND LENTILS WITH HERBS
Steps:
- Heat oil; season lamb with s & p and form into a patty. Cook 5 minutes on each side. Break up lamb into small pieces. Mix in garlic, red pepper flakes, and cumin. Cook, stirring occasionally, until spices are fragrant and lamb is cooked through, but still juicy (about 2 minutes). Transfer to a bowl with a slotted spoon. 2. Place cooked lentils and 2 T of reserved fat in the same skillet; season with s & p and cook tossing occasionally, until lentils start to brown and crisp, (approx. 5 - 8 minutes) Return lamb to skillet and toss to combine and warm through. Remove from heat and stir in cucumber, parsley, & cilantro. 3. Spoon yoghurt onto plants and top with lamb mixture, then some more cilantro and parsley. Serve with flatbread and lemon wedges.
SPICY LAMB AND LENTILS
Steps:
- 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.
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