Spicy Lamb and Lentils with Herbs
This recipe is from an old Bon Appetit magazine. I torn the page out for the Raspberry Ricotta Cake recipe, which is delicious! On the back was this recipe for the spicy lamb and lentils. I thought it sounded pretty good so gave it a try. I love it! It is fairly quick ( a little over 30 min) and easy and uses both spices and fresh herbs which I really like.
1 tbsp. vegetable oil
1/2 lb. ground lamb (you could substitute ground beef or turkey)
Kosher salt and freshly ground pepper to taste
2 garlic cloves, thinly sliced
1 tsp. crushed red pepper flakes (I use Aleppo)
1 tsp. cumin seeds
1 1/2 cups cooked brown or French green lentils
1/2 cucumber, chopped
1/2 cup chopped fresh cilantro, plus extra for garnish
1/4 cup chopped fresh parsley, plus extra for garnish
3/4 cup plain whole milk yogurt
Heat oil in a medium skillet over med.-high heat. Season lamb with salt and pepper and arrange in pan in an even patty about 1/4 inch thick. Cook, pressing occasionally to help meat make contact with pan, until underside is browned and very crisp, about 5 min. Carefully turn, pouring off excess fat, reserving 2 tbsp., and cook until other side is crisp, about 5 min.
Break up lamb into small pieces. Mix in garlic, red pepper flakes and cumin. Cook, stirring occasionally, until the spices are fragrant and lamb is cooked through but still juicy, about 2 minutes. Transfer lamb mixture to a bowl with a slotted spoon.
Place lentils and 2 tbsp. of reserved fat in same skillet, season with salt and pepper, and cook, tossing occasionally, until start to brown and crisp, 5-8 min. Return lamb to skillet and toss to combine and warm through. Remove from heat and stir in cucumber, cilantro and parsley.
Spoon yogurt onto plates and top with lamb mixture, garnish with more cilantro and parsley. Serve with flatbread and lemon wedges.
Serves 4 Calories 290 - fat 16 g - fiber 6 g