Spicy lamb and lentils with herbs
Lately, I've been having so much fun working on original recipes that I haven't really shared ones from anywhere else. Honestly though, there are so many resources out there for budding cooks. While picking up new cookbooks now and then is still the ultimate thrill (well, relatively speaking), I'm loving food magazines at the moment. Not only are they super affordable, they're brimming with exciting global flavours and the newest food trends. This recipe is another easy winner from the amazing Bon Appétit.
I had my lovely friend Alice over for a very chilled and fun few days. She comes regularly from Cardiff and is one of my favourite house guests. When we first met at university, it didn't take me long to realise she was a hedgehog, all prickles until she trusts you. I know the type well ;) Really, she's easygoing, crazy funny and, dare I say it, very cute. Luckily, we have similar opinions on food (chiefly, that it is good) and she was only too happy for me to experiment with recipes for the blog. Upon reading the ingredients list, we both agreed this would have to be one of them.
In this easy weeknight supper, minced lamb is pan-fried until crispy and then broken up and seasoned with the ever-glorious trio of garlic, crushed chillies and cumin seeds. I was worried about the modest amount of lamb but that's where the cheap and cheerful lentils come in, bulking out the dish and adding another layer of texture. These are slightly crisped up in the same pan before being tossed with the lamb and chopped handfuls of fresh parsley and coriander. On its own, this is already supremely flavourful but it risks being just a touch dry. Add some juicy chunks of cucumber, a squeeze of lemon and good few dollops of yogurt and it's perfect, hot and cool, light yet satisfying. To finish, at least one warm and soft flatbread is a must, the perfect vehicle for all that goodness.
Don't you want to make this now? I know I'll be making it again soon.
Spicy lamb and lentils with herbs
Recipe adapted from Bon Appétit. Serves 2-4.
INGREDIENTS
- 1 tablespoon vegetable oil
- 250g pound minced lamb
- Kosher salt and freshly ground black pepper
- 2 garlic cloves, thinly sliced
- 1 teaspoon crushed chillies
- ½ teaspoon cumin seeds
- 1½ cups cooked brown or French green lentils (from 1 cup dried)*
- ½ cucumber, chopped
- ½ cup chopped fresh coriander, plus leaves for serving
- ¼ cup chopped fresh parsley, plus leaves for serving
- ½ cup plain Greek yogurt
- Flatbread and lemon wedges (for serving)
METHOD
Heat oil in a medium skillet over medium-high. Season lamb with salt and pepper and arrange in pan in an even patty about ¼” thick. Cook, pressing occasionally to help meat make contact with pan, until underside is browned and very crisp, about 5 minutes. Carefully turn, pouring off excess fat (reserve), and cook until other side is crisp, about 5 minutes.
Break up lamb into small pieces. Mix in garlic, crushed chillies, and cumin. Cook, stirring occasionally, until spices are fragrant and lamb is cooked through but still juicy, about 2 minutes. Transfer lamb mixture to a bowl with a slotted spoon.
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. Return lamb to skillet and toss to combine and warm through. Remove from heat and stir in cucumber, coriander, and parsley.
Spoon lamb and lentil mixture onto plates, topping with heaped spoonfuls of yogurt and then some more coriander and parsley. Serve with flatbread and lemon wedges.
Notes: The original recipe suggests 4 servings but these would be small servings for a main. I'd say it makes 2-3 at most. For the lentils, I use a drained 400g can of bijoux verts lentils.
