Post by tiredturkey on Oct 28, 2011 21:25:26 GMT -5
DH and I have been trying to treat protein as a condiment instead of an entree and this is a yummy example. The house smelled so good and supper tasted awesome! I think ground beef, chicken or turkey could be subbed for the lamb without destroying the dish because the spicing is great. This serves 4 generously.
2 tsp olive oil 6 oz. ground lamb 1 tsp curry powder 1 tsp ground cumin 1/2 tsp kosher salt 1/8 tsp ground red pepper 1-1/2 cups chopped onions 3/4 cup chopped carrot 1 jalapeno pepper, chopped 5 garlic cloves, minced 1 tbs. tomato paste 3/4 cup brown lentils 2 cups low sodium chicken broth 1 cup water 3/4 cup light coconut milk 1 (15 oz) can whole peeled tomatoes, drained and coarsely chopped 1/4 cup Greek yogurt 14/ cup cilantro leaves
1. Heat a Dutch oven or large saucepan over medium-high heat and add oil to pan. Add lamb (or meat of choice) and next 4 ingredients (through red pepper); saute 4 min., stirring to crumble. Add onion, carrot and jalapeno; saute 4 minutes or until lamb is browned. Add garlic, saute 1 min, stirring constantly. Stir in tomato paste, saute 30 sec. 2. Add lentils, saute 30 seconds. Stir in broth, water, coconut milk and tomatoes; bring to a boil. Reduce heat and simmer for 40 min. or until lentils are tender. 3. Top each serving with 1 tbs yogurt and 1 tbs. cilantro
I put 1/3 cup cooked Basmati rice on the side of each serving.