Best Spicy Lamb And Lentils Recipes

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.

SPICY LAMB AND LENTILS WITH HERBS

Steps:

• Heat oil in a medium skillet over medium-high. Season lamb with salt and pepper and arrange in pan in an even patty about 1/4" thick. Cook, pressing occasionally to help meat make contact with pan, until underside is browned and very crisp, about 5 minutes. Carefully turn, pouring off excess fat (reserve), and cook until other side is crisp, about 5 minutes.
• 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 lamb mixture to a bowl with a slotted spoon.
• Place lentils and 2 tablespoons of reserved fat in same skillet, season with salt and pepper, and cook, tossing occasionally, until lentils start to brown and crisp, 5-8 minutes. Return lamb to skillet and toss to combine and warm through. Remove from heat and stir in cucumber, cilantro, and parsley.
• Spoon yogurt onto plates and top with lamb mixture, then some more cilantro and parsley. Serve with flatbread and lemon wedges.

SPICY LAMB MEATBALLS AND LENTILS

Steps:

• In a bowl, combine lamb, bacon, water, garlic, mint, parsley, spices and seasoning.
• Mix well.
• (This can also be done in a food processor but do not process the mixture to a puree, just process in short bursts to combine).
• Divide the mixture into about 25-30 small meatballs- flatten a little to a disc shape.
• Place on tray and refrigerate until ready to use.
• To prepare the lentils, heat the olive oil in pan and add the onion, carrot and cloves of garlic and saute for 5 minutes until the onions have become transparent.
• Add the lentils and stir to coat with the oil, about 2-3 minutes.
• Add 1 cup tomatoes, chicken stock, seasoning and bouquet garni.
• Bring to the boil and turn down to a simmer.
• Cover and cook until the lentils are tender.
• Discard the bouquet garni.
• Heat extra olive oil in a pan and saute the meatballs in batches in a single layer.
• Remove and add to the lentils.
• Continue to simmer the meatballs and lentils for 15 minutes or until the meatballs are cooked through.
• Add the remaining cup of tomatoes and cook a further 10 minutes.
• Taste and adjust seasoning.
• Serve in large soup plates and garnish with the mint.

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.