Spicy Lamb with Lentils and Yogurt
By Joe GitterPublished on August 26, 2020
Time
45 minutes
Yield
Serves 4
Ingredients
¼ teaspoon baking soda 2 tablespoons plus 1 cup water, divided1 pound ground lamb ¾ teaspoon table salt, divided2 tablespoons extra-virgin olive oil 1 onion, chopped1 tablespoon tomato paste 3 garlic cloves, minced2 teaspoons garam masala 1 teaspoon grated fresh ginger ½ teaspoon red pepper flakes 2 ½ cups cooked lentilles du Puy 2 tomatoes, cored and chopped¾ cup Greek yogurt, divided
Before You Begin
Serve with chopped fresh cilantro and naan.
Instructions
- Dissolve baking soda in 2 tablespoons water in medium bowl. Add lamb and ½ teaspoon salt and mix until thoroughly combined; let sit for 10 minutes.
- Heat oil in 12-inch skillet over medium heat until shimmering. Add onion and remaining ¼ teaspoon salt and cook until softened, about 5 minutes. Stir in tomato paste, garlic, garam masala, ginger, and pepper flakes and cook until fragrant, about 1 minute. Stir in 1 cup water and bring to boil. Add lamb to skillet; cover; and cook until lamb is cooked through, about 10 minutes, stirring and breaking up lamb with wooden spoon halfway through cooking.
- Stir in lentils and cook, uncovered, until liquid has mostly evaporated, 3 to 5 minutes. Off heat, stir in tomatoes and 2 tablespoons yogurt. Serve, passing remaining yogurt separately.
Time
45 minutesYield
Serves 4Ingredients
¼ teaspoon baking soda
2 tablespoons plus 1 cup water, divided
1 pound ground lamb
¾ teaspoon table salt, divided
2 tablespoons extra-virgin olive oil
1 onion, chopped
1 tablespoon tomato paste
3 garlic cloves, minced
2 teaspoons garam masala
1 teaspoon grated fresh ginger
½ teaspoon red pepper flakes
2 ½ cups cooked lentilles du Puy
2 tomatoes, cored and chopped
¾ cup Greek yogurt, divided
Ingredients
¼ teaspoon baking soda
2 tablespoons plus 1 cup water, divided
1 pound ground lamb
¾ teaspoon table salt, divided
2 tablespoons extra-virgin olive oil
1 onion, chopped
1 tablespoon tomato paste
3 garlic cloves, minced
2 teaspoons garam masala
1 teaspoon grated fresh ginger
½ teaspoon red pepper flakes
2 ½ cups cooked lentilles du Puy
2 tomatoes, cored and chopped
¾ cup Greek yogurt, divided
Ingredients
¼ teaspoon baking soda
2 tablespoons plus 1 cup water, divided
1 pound ground lamb
¾ teaspoon table salt, divided
2 tablespoons extra-virgin olive oil
1 onion, chopped
1 tablespoon tomato paste
3 garlic cloves, minced
2 teaspoons garam masala
1 teaspoon grated fresh ginger
½ teaspoon red pepper flakes
2 ½ cups cooked lentilles du Puy
2 tomatoes, cored and chopped
¾ cup Greek yogurt, divided
Why This Recipe Works
This skillet recipe combines earthy lentils with warm-spiced ground lamb for a hearty but not fussy meal. Cilantro and tomatoes added freshness, and Greek yogurt stirred in at the end brought the dish together. We created a full-flavored fond by sautéing our aromatics and then deglazing the pan to dissolve all that complex flavor into the dish. Adding a tiny amount of baking soda helped tenderize the ground lamb by raising its pH.
Before You Begin
Serve with chopped fresh cilantro and naan.
Instructions
- Dissolve baking soda in 2 tablespoons water in medium bowl. Add lamb and ½ teaspoon salt and mix until thoroughly combined; let sit for 10 minutes.
- Heat oil in 12-inch skillet over medium heat until shimmering. Add onion and remaining ¼ teaspoon salt and cook until softened, about 5 minutes. Stir in tomato paste, garlic, garam masala, ginger, and pepper flakes and cook until fragrant, about 1 minute. Stir in 1 cup water and bring to boil. Add lamb to skillet; cover; and cook until lamb is cooked through, about 10 minutes, stirring and breaking up lamb with wooden spoon halfway through cooking.
- Stir in lentils and cook, uncovered, until liquid has mostly evaporated, 3 to 5 minutes. Off heat, stir in tomatoes and 2 tablespoons yogurt. Serve, passing remaining yogurt separately.
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