Spicy oriental lentils with lamb ragout recipe

Spicy Oriental Lentils with Lamb Ragout recipe

This article was published by: Matthew

Share this content!

⚠ Note: for metric to imperial (or vice-versa) conversion please refer to our article on Cooking Measurements 101.
♼ Featured image may be generic and may not represent the (final) appearance of this recipe. Recipe origin is unknown, we claim no copyrights for this recipe.

About this recipe

In this blog post I will guide you thru the steps and ingredients needed to craft this recipe. Grab your favorite apron and let's start.
Introducing the delectable Spicy Oriental Lentils with Lamb Ragout recipe, a fusion of bold flavors and tender textures that will tantalize your taste buds. This dish combines the earthy richness of lentils with succulent lamb ragout, creating a harmonious blend of Eastern and Western influences. The lentils are infused with aromatic spices, adding a fiery kick to the dish. With its hearty and satisfying nature, this recipe is perfect for those seeking a flavorful and comforting meal.

Keywords: spicy oriental, lentils, lamb ragout, fusion, bold flavors.

spicy oriental lentils with lamb ragout recipe details

Spicy oriental lentils with lamb ragout recipe, recipe Rating: 4.7
Number of votes:125 

Ingredients

½ cup(s)	red lentils
1 ½ cup(s)	water
½ cup(s)	mountain lentils
1 ½ cup(s)	water
500 g	lean lamb, diced
2	onions, chopped
8	green cardamom pods, crushed
1 tsp	coriander seeds
1 tbsp	coriander leaves, finely chopped
2	dried chilies, chopped
2 clove(s)	garlic, minced
½ tsp	cumin
5 tbsp	oil
	salt and pepper
100 ml	water

Instructions

Separately soak the lentils in water overnight.

In a mortar pestle the coriander seeds together with coriander leaves and cumin.

Prepare 2 saucepans. In each pan, heat 1.5 tablespoons of the oil. Sauté 1/3 of the onion and garlic in each. Stir ˝ teaspoon of the spice mixture, 1 chili and some pepper into each and cook for a minute.

Pour the lentils with fresh water separately into the two saucepans and add ˝ teaspoon of salt into each. Bring to a boil. Cover both pans and allow to simmer over low heat until the lentils are done.

In a pan, heat the remaining oil. Fry the lamb meat for 2-3 minutes. Stir in the remaining onions, garlic and spices. Season to taste with salt and pepper. Add the green cardamom. Pour in 100 ml of water, cover with a lid and simmer for 10 minutes.

Arrange the two sorts of lentils on individual plates and add the lamb ragout.

Preparation time:
ca. 20 min
Cooking / Baking Time:
ca. 20 min
Resting time:
ca. 12 hrs
Grade of difficulty:
medium
Calories per portion:
n/a