Indian Almond Curry Lamb

Name: Indian Almond Curry Lamb
Yield: serves 2
Ingredients: Olive oil spray; 1/4 cup green lentils; 1/4 medium red onion, halved and thinly sliced; 1/4 teaspoon cumin seeds; 1 tablespoon grated fresh ginger; 3 to 5 garlic cloves, chopped; Sea salt and freshly ground black pepper; 1/4 cup slivered almonds; 1/8 teaspoon ground cardamom; 1/8 teaspoon ground coriander; 1/8 teaspoon cayenne; 1/8 teaspoon ground cloves; 1/2 to 3/4 pound boneless leg of lamb, trimmed well and cut into 2-inch cubes; 1/2 green bell pepper, cored, seeded, and thinly sliced; 1 tablespoon chopped fresh cilantro; 1/2 cup canned tomato sauce

December 9, 2011

This is a variation of a traditional Indian curried lamb dish called roghan josh. Typically this dish calls for mixing heavy whipping cream into the tomato sauce, but this version retains all the taste without the extra saturated fat. If you want, add two tablespoons of heavy whipping cream or milk to the tomato sauce and cook as directed. Turkey tenderloin or beef stew chunks make wonderful substitutions for the lamb in this recipe. The lentils can be omitted entirely, or you can use couscous instead (see the chart on page 8 for recommended couscous and liquid amounts). The lentils in this recipe will emerge al dente; for softer lentils, use canned and omit the half cup of water.

Recipe notes

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