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Curried Lamb with Lentils

1/2 c Dried lentils
2 c Water, divided
3/4 lb Lean boneless leg of lamb
3 tb All-purpose flour
Vegetable cooking spray
1/4 c Chopped onion
2 Cloves garlic, minced
2 c Unpeeled tomatoes, seeded, chopped
1/4 c Dry sherry
1/4 c Minced fresh parsley, divided
2 ts Curry powder
1 ts Ground cumin
1/4 ts Salt
1/4 ts White pepper
1/4 ts Ground turmeric
1/8 ts Ground red pepper
1/8 ts Black pepper
3 c Hot cooked rice, cooked without salt


Sort and wash lentils; place in a medium saucepan. Add 1 1/2 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 3/4 " 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 1/2 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.


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