Spicy Lamb And Lentils Recipes

MEDITERRANEAN LAMB AND LENTIL STEW

Steps:

• Heat oil in a heavy pot over medium-high heat. Add the lamb cubes and bones and brown on all sides, about 3 minutes. Sprinkle with salt and pepper. Add onion and garlic and continue cooking about 2 minutes, stirring frequently.
• Stir in the lentils, 2 cups of the chicken broth, tomatoes, carrots and the thyme, sage and basil. Bring to a boil, reduce the heat to low and simmer, covered, until the lentils are tender but not quite done, stirring occasionally. Depending on the type and freshness of the lentils, this will take from 15 to 30 minutes. If the stew seems dry, add more broth (up to one cup additional). Discard the lamb bones.
• Add the spinach and cook 5 minutes more. Stir in the lemon zest and juice. Garnish individual servings with some of the crumbled cheese.

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 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.

LAMB CHILI WITH LENTILS

Steps:

• Heat the oil in a large heavy pot, and add the meat. Cook over medium-high heat for three or four minutes, stirring with a heavy metal kitchen spoon to break up any lumps.
• Add the onions, garlic, celery, red pepper, jalapeno pepper, cumin and chile powder, and stir to blend well. Cook until the onions are translucent.
• Add the oregano, bay leaves, tomatoes and chicken broth along with 1 cup water and salt and pepper. Bring to a boil, stirring often. Cook for 20 minutes.
• Place the lentils in a saucepan with 3 cups of water, and salt to taste. Bring to a boil, and simmer for 15 minutes, stirring often. Drain.
• Add the lentils to the meat mixture. Cook for 10 minutes, stirring often. Remove bay leaves. Serve with a dollop of sour cream, and wedges of lime if desired.

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.