Prep Time: Minutes

Cooking Time: Minutes

Servings: 6-8

Ingredients: 1/2 tsp ground cumin 1/2 tsp ground coriander 2 tsp salt 1 tsp ground black pepper 2 lbs lean lamb from the leg or shoulder 2 medium onions, coarsely chopped 1 2 inch piece of fresh ginger, peeled 8 garlic cloves 3/4 c. fresh mint leaves 2 tbsp peanut or vegetable oil 1 tsp ground coriander 1 tsp ground cumin 1 tsp ground cardamon 1 14 oz can unsweetened coconut milk OR chicken stock 2 tbsp tomato paste mixed with 1/2 water 1/2 c. tomato puree 1 c. water 1 c. brown, green (French) or red lentils Salt Black pepper Chopped fresh mint as garnish

Directions: Flavor Step: Combine the spices, salt and pepper in a small bowl. Toss with the lamb on a deep platter or in a shallow bowl until the meat is well coated. You can let it marinate in the spices for up to 2 hours at room temperature or proceed with the recipe directly. Preheat the oven to 325 degrees. Put in the onions, ginger, garlic and mint into a blender or food processor and blend to a coarse paste. In a heavy pan or Dutch oven large enough to hold the lamb, heat the oil over high heat. Put in the lamb and brown the meat on all sides, about 3 to 5 minutes. Stir in the coriander, cumin and cardamom and cook for 1 minute more. Add the coconut milk or stock, tomato paste, tomato puree and water, along with lentils. Stir well and bring to a simmer. Cover the pan and put it in the middle of the oven to bake for about 1 to 1 1/2 hours. Stir two or three times while cooking. Add more water if the lentils seem too dry. The dish is ready when the lentils and meat are quite tender. Taste for salt and pepper. Garnish with chopped fresh mint and serve.

Fat: 29.0g

Calories: 550.0

Cholesterol: 96.0mg

Sodium: 1072.0mg

Copyright by Bruce Aidells and Denis Kelly, 1998. Houghton Mifflin Company.