Best Spicy Lamb And Lentils With Herbs Recipes

SPICY LAMB AND LENTILS WITH HERBS image

Yield 4 servings

Number Of Ingredients 12

1 T vegetable oil
1/2 lb ground lamb
kosher s & p
2 garlic cloves, thinly sliced
1 t crushed red pepper flakes
1/2 t cumin seeds
1 1/2 c cooked French green lentils
1/2 English hothouse cucumber, chopped
1/2 c chopped fresh cilantro plus leaves for serving
1/4 c chopped fresh parsley, plus leaves for serving
3/4 c plain whole-milk greek yoghurt
Flatbread and lemon wedges for serving

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 image

Yield Serves 4

Number Of Ingredients 13

1 pound lean lamb stew meat (preferably shoulder), well trimmed, cut into 1-inch pieces
1/2 cup red wine vinegar
4 large garlic cloves, minced
1 tablespoon minced fresh ginger
1 tablespoon firmly packed brown sugar
1 tablespoon ground cumin
1 teaspoon ground cardamom
1/2 teaspoon dry mustard
1/4 teaspoon (generous) ground cloves
1/2 teaspoon cayenne pepper
1/2 cup lentils
1 3/4 cups canned unsalted chicken broth
Tomato and Red Onion Chutney

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.