Lamb Curry with Lentils
Lamb Curry with Lentils sustained many a college student in off-campus meals, thanks to Myra Waldo’s Complete Book of Oriental Cooking. It’s easy, cheap, nutritious and filling… what more could you ask? Makes 4 servings.
Ingredients:
1 lb lamb, cut into 1-inch cubes
1 c onion
2 cloves garlic
1 T curry powder
¾ t Kosher salt
¼ c whole milk yogurt
1 c lentils
3 T ghee or butter
2 c water
1 ½ c water
Method: combine onion, garlic, curry powder and salt in a mini-chop and quickly chop. Add to the lamb in a bowl and stir in yogurt. Blend well*. Marinate for 1 hour. Meanwhile, bring the lentils to a boil with plenty of water and drain.
Melt the butter or ghee in a saucepan and stir in undrained meat. Cover and cook over low heat 15 minutes, stirring frequently, then add reserved lentils. Bring 1 ½ c water to a boil and pour over lamb and lentils. Cover and cook over low heat 30 minutes or until lamb and lentils are tender. Serve over rice with chutney or Indian pickles. (Or eat without rice for a filling low-carb meal.)
*The original recipe called for pounding the onion, garlic and spices with a mortar and pestle then gradually adding yogurt. Not a bad idea.
