Spicy Lamb And Lentils
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | 1 | Servings | ||
INGREDIENTS
| 1 | lb | Lean lamb stew meat |
| preferably shoulder | ||
| well | ||
| trimmed cut into 1-inch | ||
| pieces | ||
| 1/2 | c | Red wine vinegar |
| 4 | Garlic cloves, minced | |
| 1 | T | Minced fresh ginger |
| 1 | T | Firmly packed brown sugar |
| 1 | T | Ground cumin |
| 1 | t | Ground cardamom |
| 1/2 | t | Dry mustard |
| 1/4 | t | generous ground cloves |
| 1/2 | t | Cayenne pepper |
| 1/2 | c | Lentils |
| 1 3/4 | c | Canned unsalted chicken |
| broth | ||
| Tomato and Red Onion | ||
| Chutney See recipe | ||
| Servings |
INSTRUCTIONS
1998 Combine first 10 ingredients in large bowl and let stand at room temperature 30 minutes. Can be prepared 1 day ahead. Cover and refrigerate.) Position rack in center of oven and preheat to 325°F. Bring lentils and broth to boil in heavy medium saucepan over high heat. Cover, reduce heat to medium-low and simmer until lentils are just tender, about 30 minutes. Add lamb and marinade to lentils and blend well. Bring to simmer. Cover and bake until lamb is tender, about 50 minutes. Spoon off any fat from surface. Season to taste with salt and pepper. Serve with chutney. Per serving: calories, 290; fat, 9 g; sodium, 110 mg; cholesterol, 75 mg Bon Appétit Light and Easy Posted to recipelu-digest by Sandy <sandysno@pctech.net> on Mar 16,
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Nutrition (calculated from recipe ingredients)
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Calories: 2889
Calories From Fat: 1197
Total Fat: 120.4g
Cholesterol: 565.6mg
Sodium: 7379.3mg
Potassium: 4242.1mg
Carbohydrates: 182g
Fiber: 33.7g
Sugar: 69.4g
Protein: 187g