Aromatic spices turn plain ground
lamb into an especially flavorful dish, and tender red lentils add a warm,
hearty touch. Here, I served the lamb and lentils over couscous,
topped with a simple tomato-cucumber salad for a fresh, light finish.
Serves 4
Ingredients
- 1 lb ground lamb
- 1 tsp ground cumin
- 1 tsp dried oregano
- 1/2 tsp turmeric
- 1/2 tsp paprika
- 1/2 tsp ground cinnamon
- sea salt
- freshly ground black pepper
- 1/2 cup chopped seedless
cucumber
- 1/2 cup chopped tomatoes
- 2 tbsp chopped flat-leaf
parsley
- 3
tsp fresh lemon juice, divided
- 1 tbsp olive oil
- 1/2 cup dry red lentils
- 1-1/2 cups vegetable broth,
divided
- 1/3
cup couscous
|
Red Lentils and Couscous |
Preparation
- Place the lamb in a medium
bowl and add the cumin, oregano, turmeric, paprika, and cinnamon and season
with salt and pepper. Mix gently to combine. Cover and refrigerate at least 1
hour (3-4 hours, even better).
- Combine the cucumber,
tomatoes, and parsley in a bowl and drizzle with 1 teaspoon lemon juice. Season
lightly with salt and toss to combine.
- Heat a large skillet over
medium heat and add the olive oil. Add the lamb mixture and cook, crumbling the
meat, until just cooked through, 7-8 minutes. Transfer to a clean bowl with a
slotted spoon and wipe out the pan.
|
Lamb with Spices |
|
Lamb and Spice Mixture |
|
Lamb Beginning to Cook |
|
Cooked Lamb |
- Add the lentils and 1/2 cup broth
to the skillet and season with salt and pepper. Bring to a simmer, then reduce
the heat to low and cover the pan. Cook until the liquid is absorbed and the
lentils are tender, about 10 minutes.
- Return the lamb to the
skillet. Cook, stirring to combine, until warm throughout, 2-3 minutes.
- Meanwhile, place the remaining
1 cup broth
in a saucepan and bring to a simmer. Stir in the couscous and remaining 2 teaspoons
lemon juice. Season with salt and pepper. Remove from the heat, cover tightly,
and let steam until tender, 6-7 minutes.
|
Lentils with Broth |
|
Cooked Lentils |
|
Lamb Returned to Pan |
|
Couscous in Broth |
Divide the couscous among 4 shallow bowls and divide
the lamb and lentil mixture on top of each. Spoon the cucumber mixture over the
lamb and pass any remaining at the table.
|
Spiced Lamb and Lentil Couscous |
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