Recipe - Curried Lamb With Lentils

One half cup Dried lentils
2 cup Water, divided
Three fourths pound Lean boneless leg of lamb
3 tablespoon Allpurpose flour
Vegetable cooking spray
One fourth cup Chopped onion
2 Cloves garlic, minced
2 cup Unpeeled tomatoes, seeded,
chopped
One fourth cup Dry sherry
One fourth cup Minced fresh parsley,
divided
2 teaspoon Curry powder
1 teaspoon Ground cumin
One fourth teaspoon Salt
One fourth teaspoon White pepper
One fourth teaspoon Ground turmeric
1/8 teaspoon Ground red pepper
1/8 teaspoon Black pepper
3 cup Hot cooked rice, cooked
without salt

Sort and wash lentils; place in a medium saucepan. Add 1 One half 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 Three fourths " cubes. Combine lamb and flour in a ziplock heavyduty 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 One half 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 Three fourths cup lamb mixture, 3/4
cup rice and One fourth 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 eatlf.v097.n067 by Roberta
Banghart bobbi744@sojourn.com on Mar 11, 1997