Spicy Lamb And Lentils Recipes

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.

DAAL GOSHT (LAMB WITH LENTILS)

Steps:

• Gather the ingredients.
• Heat the cooking oil in a deep pan (on medium heat). When hot, add the cumin seeds. Fry till the spluttering stops.
• Add the onions and fry (stirring often) till they begin to turn pale golden in color.
• Now add the ginger and garlic pastes and fry for a minute.
• Next, add the coriander, cumin, turmeric, red chili, and garam masala powder and fry till the oil separates from the masala. Stir often to prevent the masala from sticking to the vessel and burning.
• Add the tomatoes and fry for two to three minutes, stirring often.
• Now add the lamb, salt to taste, and stir well. Fry till browned.
• Now add the lentils to the pot. Stir well and add three cups of water. If you are using a pot to cook the Daal Gosht , you need to let the daal /lentils come to a boil after adding the water and then simmer, cover the pot, and cook until the daal /lentils are soft. The end consistency of this dish needs to be like thick porridge, so keep checking to see if you need to add more water. Add hot water as required to maintain the right consistency until the daal /lentils are cooked.
• Once cooked, add the lime juice, stir well, and garnish with coriander leaves. Serve with plain boiled rice and a vegetable side dish.

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.

LAMB WITH SPICY LENTIL MASH

Steps:

• Heat the oil in a saucepan over a medium heat and fry the onion until softened
• Add the chilli and cook for 2 mins more
• Add the curry powder and stir on a low heat for another minute
• Rinse the lentils under cold running water and add to the pan along with the stock
• Bring to the boil, cover and simmer for 20 mins, until the lentils are tender, then mash with a fork
• Meanwhile, trim the fat from the lamb, slice into strips and fry in a nonstick pan over a high heat for 3-5 mins, until cooked to your liking
• Serve the lentil mash on a platter, topped with the lamb and a scattering of coriander, if using

SPICY LAMB & LENTIL BOWLS WITH BLISTERED SHISHITO PEPPERS

Steps:

• Prepare the lentils by placing them in a pot with 3 cups water, the bay leaf, onion and a hefty pinch of salt. Bring to a boil, reduce heat to low, cover the pot and simmer until the lentils are tender, about 20-25 minutes. Drain any excess liquid and discard the bay leaf and onion. In a large bowl mix the lamb with the garlic, red pepper flakes, cumin and a fat pinch of salt and pepper. Heat 1 tablespoon of cooking fat in a large cast iron skillet over medium high heat. Add the lamb mixture and cook, using a wooden spoon to break up the meat a bit, until it's cooked through and no longer pink, about 5-7 minutes. Use a slotted spoon to remove the lamb to a plate or bowl. Keep the pan on high heat and use the reserved fat in the pan from the lamb and add another tablespoon (or two) of your cooking fat of choice. Add the shishito peppers and cook on high until blistered on all sides. About 2 minutes per side. Remove with a slotted spoon. Divide the lentils between bowls and top with the lamb mixture, cucumber, herbs and yogurt. Arrange the shishito peppers on top and sprinkle with additional salt, pepper and crushed red pepper flakes to taste. Squeeze a little fresh lemon juice before serving.

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.