Spicy Lamb And Lentils Food

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 LENTILS

Steps:

• Heat oil in a dutch oven over medium heat and add onions, ginger, and a dash of salt& pepper.
• Cover and cook for 10 mins until soft.
• Add garlic, curry powder, cumin, coriander and cook for 1 minute.
• Add water, broth, lentils and bay leaves and bring to the boil.
• Cover and reduce heat, simmer for 2 hrs until tender and the liquid is absorbed.
• Remove bay leaves, add the yogurt and tomato puree and simmer 5 minutes until heated through.

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.

GROUND LAMB AND LENTIL CHILI

Steps:

• In a medium pot, heat oil over medium heat. Add garlic and onions and saute until onions are transparent, 2 to 3 minutes.
• Add chile powder, paprika, chile flakes, cayenne, cumin and coriander; saute, stirring constantly, about 2 minutes more.
• Add lamb and stir and mash constantly with a wooden spoon to break it up into very fine particles, until evenly browned, 5 to 7 minutes.
• Stir in lentils, broth, tomatoes, oregano, rosemary, salt, sugar, and pepper; bring to a boil, then reduce heat to low and simmer, stirring occasionally, until lentils are tender and chili is thick, about 30 minutes, adding some water to pot if lentils absorb all liquid before chili is done.
• Garnish with cilantro before serving.

SPICED ROAST LAMB

Steps:

• Stir together the marinade ingredients and season with ½ tsp ground black pepper and 1½ tsp flaky salt. Slash the lamb several times on both sides, then massage the marinade all over it. Seal into a large food bag or non-metallic container and chill overnight (or at least for a few hrs). Let the lamb sit at room temperature for 1 hr before roasting.
• Heat oven to 220C/200C fan/gas 7. Put the lamb into a foil-lined roasting tin and roast for 20 mins. Turn the oven down to 190C/170C fan/gas 5 and roast for 1 hr 20 mins for meat that's pink near the bone. Cover loosely with foil halfway through cooking or once the marinade has charred and the meat looks golden.
• Leave the lamb to rest for 20 mins before carving, then serve with lentil & tomato and cucumber salads (see related recipes).

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.