My love of Indian food and my love of soup have finally found each other.
My daughter came home from school yesterday and immediately moaned in delight because our house smelled so wonderful. And who could blame her? I was doing the same thing myself.
I came across this gem of a recipe in Cooking Light and almost skipped over it because it just didn’t look very exciting. But the flavor (and the amazing aroma) was outstanding. The original recipe calls for only 6 oz. of lamb but the package I bought was a pound so I just decided to double the recipe and have leftovers. An excellent decision! Other than the lamb everything else on the list was stuff I normally have in my cupboard or fridge, so I’m sure this will land in my pile of go-to recipes I use when there is “nothing” to cook. I’m already looking forward to making it again.
Indian Spiced Lamb & Lentil Stew
(adapted from Cooking Light)
1 pound ground lamb
2 tsp. red curry powder (I used Madras curry powder since I had it)
2 tsp. cumin
1 tsp. salt
1/2 tsp. ground cayenne pepper
2 cups chopped onion
1 1/2 cups chopped carrots
1 jalapeno pepper, finely chopped
6 garlic cloves, minced
2 tbsp. tomato paste
1 1/2 cups dry brown lentils
4 cups chicken broth
2 cups water
1 can coconut milk
1 can diced tomatoes with juice
Plain Greek yogurt for garnish
Cilantro for garnish
Drizzle a bit of olive oil in your soup pot and add lamb, stirring to break up. Add curry powder, cumin, salt & cayenne pepper. Cook for a few minutes. Add onions, carrots and jalapeno. Continue to cook, stirring occasionally for 4-5 minutes until lamb is browned. Add garlic and cook another minute. Add tomato paste, stir well and cook another minute. Add lentils and stir well, then add broth, water, coconut milk and tomatoes. Bring to a boil. Reduce heat and simmer uncovered for about 40 minutes, until lentils are tender. Taste and adjust seasonings if needed (I added a bit more salt). Serve topped with a dollop of yogurt and a sprinkle of chopped cilantro. Serves 6-8.