1 (15-ounce) can whole peeled tomatoes, drained and coarsely chopped
1/4 cup 2% reduced-fat Greek yogurt
1/4 cup cilantro leaves
How to Make It
Heat a saucepan over medium-high heat. Add oil to pan; swirl. Add lamb and next 4 ingredients (through red pepper); sauté 4 minutes, stirring to crumble. Add onion, carrot, and jalapeño; sauté 4 minutes or until lamb is browned. Add garlic; sauté 1 minute, stirring constantly. Stir in tomato paste; sauté 30 seconds.
Add lentils; sauté 30 seconds. Stir in broth and next 3 ingredients (through tomatoes); bring to a boil. Reduce heat, and simmer for 40 minutes or until lentils are tender. Ladle about 1 cup lentil mixture into each of 4 bowls; top each serving with 1 tablespoon yogurt and 1 tablespoon cilantro.
very good! used ideas from other reviewers. so, added extra spices, plus garam masala and turmeric. used red peppers and celery along with carrots and onions. 3c broth, no water. had cup of cocomilk leftover from another recipe. used 8 ozs ground sirloin. sour cream. more lentils would be ok in this. will make again.
I tripled this recipe for a large pot for a party.
Used boneless leg of lamb which I cut into half inch cubes.
Used Thai red curry paste & curry powder.
I cut up lamb and marinated in the oil, curry paste, curry powder, cumin, salt & pepper while I prepared the other ingredients.
I did not use any water. Used 1 can of coconut milk to two cans of chicken broth, twice ( this is to triple the recipe).
I had many compliments, and I went back for thirds myself!
This was pretty good, but not company fare. My only change was born of necessity: I used a lentil, wheat and brown rice mixture when I discovered I didn't have a package of lentils. It was good enoough that I'd make it again, but will make sure I have lentils next time. Husband thought it was great.
Love, love, love this recipe. Super easy and absolutely delicious. I didn't have red curry powder so substituted red curry paste and instead of using 1 cup water, I added a 1/2 cup more coconut milk and 1/2 a cup water. Being as almost all the items are pantry staples for me, I found it worked right into the weekly meal schedule without having to buy anything out of the ordinary; just the ground lamb. Will definitely make this again.
This is great tasting. I tripled the recipe to freeze extra and have left overs. We used cubed lamb.I doubled the carrots as well. I did not have red curry powder or paste so I used curry powder, chili powder and a pinch of cinnamin, nutmeg and ginger. Did not use water either and used diced tomatoes with their juice and more c. milk and broth. Delish!
I enjoyed this, but it wasn't the most flavorful recipe I've found from Cooking Light's Indian offerings. I thought the lamb was unpronounced, which is sad because lamb has such a lovely, pungent flavor. It probably could have done with more red curry powder (or perhaps paste would have been more robust). But it was a solid place to start and I'm looking forward to making it again. I can't help but think lamb pieces would work better than ground lamb.
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