Spicy Lamb And Lentils With Herbs
Serves: 5
Kirstin Bosco
1 January 1970
Based on User reviews:
46
Spice
53
Sweetness
60
Sourness
41
mins
Prep time (avg)
5.3
Difficulty
Ingredients:
Directions:
1
Heat oil in a medium skillet over medium-high
2
Season lamb with salt and pepper and arrange in pan in an even patty about 1/4" thick
3
Cook, pressing occasionally to help meat make contact with pan, until underside is browned and very crisp, about 5 minutes
4
Carefully turn, pouring off excess fat (reserve), and cook until other side is crisp, about 5 minutes
5
Break up lamb into small pieces
6
Mix in garlic, red pepper flakes, and cumin
7
Cook, stirring occasionally, until spices are fragrant and lamb is cooked through but still juicy, about 2 minutes
8
Transfer lamb mixture to a bowl with a slotted spoon
9
Place lentils and 2 tablespoons of reserved fat in same skillet, season with salt and pepper, and cook, tossing occasionally, until lentils start to brown and crisp, 5–8 minutes
10
Return lamb to skillet and toss to combine and warm through
11
Remove from heat and stir in cucumber, cilantro, and parsley
12
Spoon yogurt onto plates and top with lamb mixture, then some more cilantro and parsley
13
Serve with flatbread and lemon wedges
14
Heat oil in a medium skillet over medium-high
15
Season lamb with salt and pepper and arrange in pan in an even patty about 1/4" thick
16
Cook, pressing occasionally to help meat make contact with pan, until underside is browned and very crisp, about 5 minutes
17
Carefully turn, pouring off excess fat (reserve), and cook until other side is crisp, about 5 minutes
18
Break up lamb into small pieces
19
Mix in garlic, red pepper flakes, and cumin
20
Cook, stirring occasionally, until spices are fragrant and lamb is cooked through but still juicy, about 2 minutes
21
Transfer lamb mixture to a bowl with a slotted spoon
22
Place lentils and 2 tablespoons of reserved fat in same skillet, season with salt and pepper, and cook, tossing occasionally, until lentils start to brown and crisp, 5–8 minutes
23
Return lamb to skillet and toss to combine and warm through
24
Remove from heat and stir in cucumber, cilantro, and parsley
25
Spoon yogurt onto plates and top with lamb mixture, then some more cilantro and parsley
26
Serve with flatbread and lemon wedges