Red Lentil Curry with Lamb

I have a friend in South Africa and love talking to her about the differences in cultures. One thing I am always asking is about her meals. Recently she told me about a Curry "mince", I found out later that mince is the term she uses for meat that has been browned.

Tonight I prepared a red lentil curry with minced lamb over basmati rice. I followed this recipe I found on line.

Red Lentil Curry
ingredients

• 2 cups red lentils
• 1 large onion, diced
• 1 tablespoon vegetable oil
• 2 tablespoons curry paste
• 1 tablespoon curry powder
• 1 teaspoon ground turmeric
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 1 teaspoon salt
• 1 teaspoon white sugar
• 1 teaspoon minced garlic
• 1 teaspoon ginger root, minced
• 1 (14.25 ounce) can tomato puree

Directions

1. Wash the lentils in cold water until the water runs clear (this is very important or the lentils will get "scummy"), put the lentils in a pot with water to cover and simmer covered until lentils tender (add more water if necessary).
2. While the lentils are cooking: In a large skillet or saucepan, caramelize the onions in vegetable oil.
3. While the onions are cooking, combine the curry paste, curry powder, turmeric, cumin, chili powder, salt, sugar, garlic, and ginger in a mixing bowl. Mix well. When the onions are cooked, add the curry mixture to the onions and cook over a high heat stirring constantly for 1 to 2 minutes.
4. Stir in the tomato puree and reduce heat, allow the curry base to simmer until the lentils are ready.
5. When the lentils are tender drain them briefly (they should have absorbed most of the water but you don't want the curry to be too sloppy). Mix the curry base into the lentils and serve immediately.

The change I made was the addition 1 lb of ground lamb, browned. I added this to the curry and mixed thoroughly. Served over rice this was super. Next time however I believe I will increase the spices as we like our food spicy hot.

I also served warm pita bread and some homemade date chutney.

Nutritional Information

Amount Per Serving Calories: 192 | Total Fat: 2.6g | Cholesterol: 0mg