Spicy Lamb and Lentils
- Preparing Time: -
- Total Time: -
- Served Person: Serves 4
- 1/2 cup red wine vinegar
- 1 tablespoon ground cumin
- 1/2 teaspoon cayenne pepper
- 1/2 teaspoon dry mustard
- 1 teaspoon ground cardamom
- 1 tablespoon minced fresh ginger
- 1 tablespoon firmly packed brown sugar
- 4 large garlic cloves, minced
Preparation 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. Per serving: calories, 290; fat, 9 g; sodium, 110 mg; cholesterol, 75 mg Nutritional analysis provided by Bon Appétit
Preparation 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. Per serving: calories, 290; fat, 9 g; sodium, 110 mg; cholesterol, 75 mg Nutritional analysis provided by Bon Appétit
