Indian-Spiced Lentils and Lamb

We really enjoyed this, but I made my own red curry powder (Bruce Adelis has a recipe online with CL and there are lots of other recipes).  And 1 tsp. is laughable. I used 1 Tablespoon, and we still added crushed red pepper and Patak's mango relish at the table.  FYI yellow curry powder has fenugreek, which makes it entirely different, and Thai curry paste is completely different too. Those might be good, but they are not going to replicate the intentions of this recipe.  Served with steamed green beans and naan bread.  As with all such dishes, it's best made ahead of time and reheated--gives time for the flavors to mingle.

Really excellent flavors and pretty easy preparation. I will do what others have suggested and double it next time to use up the ingredients as well as to have more to enjoy!

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!

Wow!!! So good... I added all the lamb too:)

This was a good recipe and my husband and I enjoyed it, but didn't think it was worth the prep work. It was truly good and something different, but we're looking for quicker recipes!

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.

So good. I doubled the recipe, using an entire can of coconut milk and an entire package of ground lamb (about a pound) so that nothing would go to waste.

Loved it! I usually have everythng on hand, it's simple (if not fast) to make, and tastes great. I doubled the recipe and used 1 lb. ground elk, and added maybe 1t of red curry paste to that amount. I made Joy of Cooking's recipe for naan and it was a wonderful meal. Yummmy....it's a keeper and one I'll make often.

A great dish! I didn't have any lamb available so I just used lean ground meat and it still turned out great. I imagine it would be even better with lamb. I also used Indian curry powder as some others suggested. I loved the spiciness!

easy, delicious- what more do you want from a recipe? I used yellow curry powder also, and didn't find this dish spicy at all, despite the jalapeno and extra red pepper.

this was delicious. followed the recipe pretty closely - although, couldn't find brown lentils, so i used red, which decreased cooking time. And i couldn't find red curry powder so i used regular curry powder and also added about 1/2 tsp of garam masala. i doubled the recipe, and it was delicious.

Such depth of flavor in a very easy to prepare dish. Indian spices were pleasing without being overpowering. My entire family loved this - even my very picky 9-year-old. I used a pound of carrots rather than just 3/4 cup, and omitted the jalepeno. I will definitely be making this again!

This dish was so delicious! The smell of curry sent my teenage son running, but after some persuasion from my husband, my son tried it and ate 2 bowls!!! I used cooking spray to cook the ground lamb, as it was so fatty, and next time I will add the spices after I remove the fat from the cooked lamb. Also, I only used half of a jalapeno since we had a spicy one and it was SPICY! The creamy yogurt really helped to tame the heat. We ate it with pita bread. SOOO GOOD!

Surprisingly outstanding. We used regular yellow curry powder, instead of red. Used beef broth that we had on hand. Did not drain the tomatoes. Served with warmed pita and nonfat plain yogurt.

I made this for my husband, and he asked me to make more before the first batch was gone! Awesome fall/winter meal.

Crazy good! Amazing depth of flavor, spicy, tasty. Would be the ideal cold-weather dish. The only change I made was to use more broth in place of water (it was only about 10 more calories), and to forego the cilantro. Do NOT fail to add the yogurt. While it was tasty without it, once the yogurt was blended in it was twice as good. Serve with a side of crusty bread or naan.

Agreed with 5 previous posters, really great recipe. I followed it almost to the letter, which is unusual for me, with a few minor changes: I used red curry paste in addition to curry powder, and I added chopped red bell pepper and celery along with the carrots and onions as I had them on hand. I also used red lentils rather than brown as I had just enough remaining in an open bag. Like another reviewer I used the entire can of lite coconut milk and strictly broth, no water - resulting in a very rich flavor. Everything else was per the written recipe and we really enjoyed it today, sure we will again tomorrow for lunch!

Superb and inexpensive dish! Could not find ground lamb in a pinch, so used ground pork and veal instead, and served over rice. The rice was good with the dish, but not necessary.

Fantastic. Followed the recipe to a T, but made twice as much so as to not waste the ingredients I had. I am not sure what other people have found, but I found that a cup serving size is perfect. I also found I had way more than 4 servings, or 8 servings in my case. We have had 6 servings already and there is about 2 more good servings left. Put this on rice, which dulled the flavored a little, but is a nice alternative as well. Next time I think I'll add more lamb and carrots because they were delicious. Best part is it keeps getting better as it sits.

Yum! My changes: Added more ground lamb---I didn't want to have just part of a package leftover. Also, I used the entire can of lite coconut milk and elminated the water -- same reason -- didn't want to have 1/2 can of coconut milk laying about in the fridge. I would also suggest draining/blotting the lamb after browning. I served with a dollop of sour cream, as I was out of plain yogurt. Looking forward to leftovers!

Absolutely DEElicious!! Easy and fast, super flavor and nutrition and even better for lunch on day 2. Make this - you'll LOVE IT!

This was Awesome!