Lamb With Spicy Lentil Mash Recipes

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 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 AND LENTIL CURRY

Steps:

• Heat oil in large skillet over medium to high heat.
• Sear floured meat in hot oil; remove.
• Crush the whole spices lightly with the back of a spoon, then add whole spices to pot; saute for a minute or two until fragrant.
• Add garlic, onions, chilli and ginger and sauté for about 5 minutes or until onion is softened.
• Add remaining spices and mix well.
• Add a little more oil and heat; return chops to pan.
• Add tomatoes, potatoes and lentils.
• Pour stock over, add salt to taste, reduce temp and simmer until tender-about 1 hour.
• Add lemon juice, garam masala and chopped coriander to finish.

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.