Curried lamb with lentils

4 Servings

Ingredients

Quantity Ingredient
½ cup Dried lentils
2 cups Water, divided
¾ pounds Lean boneless leg of lamb
3 tablespoons All-purpose flour
Vegetable cooking spray
¼ cup Chopped onion
2 Cloves garlic, minced
2 cups Unpeeled tomatoes, seeded, chopped
¼ cup Dry sherry
¼ cup Minced fresh parsley, divided
2 teaspoons Curry powder
1 teaspoon Ground cumin
¼ teaspoon Salt
¼ teaspoon White pepper
¼ teaspoon Ground turmeric
⅛ teaspoon Ground red pepper
⅛ teaspoon Black pepper
3 cups Hot cooked rice, cooked without salt

Directions

Sort and wash lentils; place in a medium saucepan. Add 1½ cup water; bring to a boil. Cover, reduce heat, and simmer 35 minutes, stirring occasionally. Set aside, and keep warm. Trim fat, from lamb, and cut lamb into ¾ " cubes. Combine lamb and flour in a zip-lock heavy-duty plastic bag, shaking to coat; discard remaining flour. Coat a large, heavy saucepan with cooking spray, and place over Medium heat until hot. Add lamb; cook until browned, stirring constantly. Remove lamb from pan; set aside. Add onion and garlic to pan; saute until tender. Return lamb to pan; add tomato, remaining ½ cup water, sherry, 2 Tbsp. parsley and next 7 ingredients.Stir well, and bring to a boil. Cover, reduce heat, and simmer 20 minutes. Uncover and simmer an additional 15 minutes or until mixture is reduced to 3 cups. Set aside. Spoon rice onto a serving platter. Top with lamb mixture; spoon lentils around lamb mixture. Sprinkle with remaining 2 Tbsp. parsley. Yield; 4 servings. Per serving of ¾ cup lamb mixture, ¾ cup rice and ¼ cup lentils:25 calories, ½ g. fat, 4 mg cholesterol. MC formatting by bobbi744@...

Recipe by: Cooking Light Card Posted to Digest eat-lf.v097.n067 by Roberta Banghart <bobbi744@...> on Mar 11, 1997

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