Spicy Lamb And Lentils With Herbs Recipes

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SPICY LAMB AND LENTILS WITH HERBS



Spicy Lamb and Lentils with Herbs image

Fragrant bits of aggressively seasoned lamb and heaps of fresh herbs transform ordinary lentils into the pantry party kid.

Provided by Alison Roman

Categories     Kid-Friendly     Quick & Easy     Yogurt     Dinner     Lunch     Ground Lamb     Lentil     Healthy     Low Cholesterol     Bon Appétit     Wheat/Gluten-Free     Peanut Free     Soy Free     No Sugar Added     Diabetes-Friendly     Small Plates

Yield 4 Servings

Number Of Ingredients 12

1 tablespoon vegetable oil
1/2 pound ground lamb
Kosher salt, freshly ground pepper
2 garlic cloves, thinly sliced
1 teaspoon crushed red pepper flakes
1/2 teaspoon cumin seeds
1 1/2 cups cooked brown or French green lentils (from 1 cup dried)
1/2 English hothouse cucumber, chopped
1/2 cup chopped fresh cilantro, plus leaves for serving
1/4 cup chopped fresh parsley, plus leaves for serving
3/4 cup plain whole-milk Greek yogurt
Flatbread and lemon wedges (for serving)

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.

LAMB CHILI WITH LENTILS



Lamb Chili With Lentils image

Mr. Franey brought this French-inspired variation of the American classic to The Times in 1993 his 60-Minute Gourmet column. In a nod to his country of origin, he calls for lamb instead of beef, and tiny green lentils for red kidney beans. Beyond that, you'll recognize most of the players - onions, garlic, celery, red pepper, jalapeño, cumin and chile powder. It is a sophisticated take on traditional cowboy fare. Serve it alone or over rice.

Provided by Pierre Franey

Categories     dinner, soups and stews, main course

Time 1h

Yield 8 servings or more

Number Of Ingredients 17

1 tablespoon olive oil
2 pounds lean lamb, preferably from the leg, coarsely ground or cut into 1/4-inch cubes
2 cups finely chopped onions
2 tablespoons finely chopped garlic
1 cup finely chopped celery
1 cup finely chopped sweet red pepper
1 jalapeno pepper, cored, seeded and chopped fine
1 teaspoon ground cumin
3 tablespoons chile powder
1 teaspoon crumbled fresh oregano, or 2 teaspoons dried
2 bay leaves
3 cups canned crushed tomatoes
1 cup chicken broth, fresh or canned
Salt and freshly ground pepper to taste
1 cup dried green lentils
Sour cream for garnishing
Limes for garnishing

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.

Nutrition Facts : @context http, Calories 914, UnsaturatedFat 37 grams, Carbohydrate 31 grams, Fat 81 grams, Fiber 7 grams, Protein 17 grams, SaturatedFat 41 grams, Sodium 790 milligrams, Sugar 8 grams

SPICY LAMB AND LENTILS WITH HERBS



SPICY LAMB AND LENTILS WITH HERBS image

Categories     Salad     Lamb     Fry     Quick & Easy     Lunch

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



Spicy Lamb and Lentils image

Categories     Soup/Stew     Herb     Lamb     Low Fat     Lentil     Bon Appétit

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.

SPICY LAMB MEATBALLS AND LENTILS



Spicy Lamb Meatballs and Lentils image

If you have never experienced a "flavor bomb" exploding in your mouth try this. Comes from Middle East. An all time favorite in my home - guests who have had it once ask if it's on the menu when they are invited again. Says it all I think.

Provided by Micmac

Categories     Lamb/Sheep

Time 1h25m

Yield 4-6 serving(s)

Number Of Ingredients 29

750 g lean ground lamb
200 g bacon, rashers de-rinded and diced
2 tablespoons water
4 cloves garlic, crushed
3 tablespoons mint, finely chopped
2 tablespoons parsley, finely chopped
2 teaspoons paprika
1/2 teaspoon cayenne
1/2 teaspoon cumin
1/2 teaspoon coriander
1/2 teaspoon cinnamon
1 pinch oregano
1 pinch thyme
1 pinch clove
1 pinch cardamom
fresh ground black pepper
salt
2 tablespoons olive oil
1 onion, finely diced
1 carrot, finely diced
3 cloves garlic, peeled,left whole
1 1/2 cups lentils
2 cups canned diced tomatoes
6 cups chicken stock
5 sprigs parsley
1 sprig thyme
1 bay leaf
2 tablespoons olive oil, extra
3 tablespoons mint, finely chopped for garnish

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.

Nutrition Facts : Calories 1145.3, Fat 85.1, SaturatedFat 29.8, Cholesterol 181.7, Sodium 1066.7, Carbohydrate 39.4, Fiber 9.3, Sugar 11.5, Protein 54.8

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