Leg of Lamb with Whole Brown Lentils Indian-Style

Leg of Lamb with Whole Brown Lentils

This is one of Hubby's favourite dishes. He was so happy to know that I would be making it he hovered around me all the time I was cooking tasting it and making comments and suggestions and of course freaking me out. But it turned out good so all's well that ends well.

Leg of Lamb with Whole Brown Lentils Indian-Style :

Leg of Lamb (remove fat and cut into 2)

1 cup of whole Brown Lentils (soaked overnight, cleaned and drained)

5 Onions

1 thumb-sized Ginger

5 cloves Garlic

1 Tsp Ground Cinnamon

1 Tbsp Ground Turmeric

1/4 Tsp Ground Cloves

1 Tbsp Ground Cumin

1 Tbsp Ground Coriander Seeds

1 Tsp Mustard Seeds

1/4 Tsp Ground Nutmeg

1 Tsp Ground Cayenne Pepper

1 Tsp freshly crushed Black Pepper

1 can Tomato Purée

1 Tbsp Garam Masala

Lemon Juice

Salt to taste

Fresh Coriander Leaves

Fresh Chilli

Pound or mix 4 of the onions and all of the ginger and garlic into a paste.

In a solid bottomed casserole (I use Le Creuset), brown the leg of lamb in some oil till they are nicely grilled. Remove and set aside. In the same oil, brown the onion and then add in the spice paste. Fry till fragrant and then add in the ground spices (except the garam masala). Followed a little later by the tomato purée and the lentils. Stir well, return the lamb to the pot, cover, lower heat and simmer for 1-2 hours.

About 15 minutes towards the end of the cooking, add in the garam masala, salt, coriander leaves, lemon juice and fresh chilli. Serve hot with Basmati rice and in Hub's case, he made himself a Raita (Cucumber and Yoghurt Relish with spices) to go with his meal. The kids ate with us, they love lamb cooked this way too!

Hub's Raita