|
|
|
|
 |
|
|
| Curried Lamb With Lentils Recipe |
Category: Lamb
Rating:
N/A
Servings: 4
|
|
|
Ingredients
1/2 cup dried lentils
2 cup water, divided
3/4 lb lean boneless leg of lamb
3 tablespoon all-purpose flour
1 vegetable cooking spray
1/4 cup chopped onion
2 cloves garlic, minced
2 cup unpeeled tomatoes, seeded, chopped
1/4 cup dry sherry
1/4 cup minced fresh parsley, divided
2 teaspoon curry powder
1 teaspoon ground cumin
1/4 teaspoon salt
1/4 teaspoon white pepper
1/4 teaspoon ground turmeric
1/8 teaspoon ground red pepper
1/8 teaspoon black pepper
3 cup hot cooked rice, cooked without sal; t
Cooking Directions:
Sort and wash lentils; place in a medium saucepan. Add 1 1/2 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 3/4 " 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 1/2 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 3/4 cup lamb mixture, 3/4 cup rice and 1/4 cup lentils:25 calories, 0.5 g. fat, 4 mg cholesterol. MC formatting by bobbi744@sojourn.com
Recipe by: Cooking Light Card Posted to Digest eat-lf.v097.n067 by Roberta Banghart on Mar 11, 1997
lamb,healthwise,entreeses,notsent,beans/legum
|
|
|
|
|
|
|
Related Recipes:
|
|
|
|
|
|
