Curried Lamb and Lentil Salad
A community recipe by CobyNot tested or verified by Nigella.com
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Combine 1 TBSP of the curry paste and 1 TBSP of the oil in a small bowl. Rub lamb with curry mixture. Cook lamb in heated oiled grill pan or frying pan until browned on both sides and cooked as desired. Transfer to a plate, cover and stand for 5 minutes. Meanwhile heat remaining oil in medium frying pan. Add onion, carrot and celery; cook, stirring until vegetables are softened. Add garlic and remaining curry paste; cook stirring, until fragrant. Add stock and lentils. Stir until hot. Remove from heat, add spinach and coriander; toss until combined. Serve lamb sliced with lentil salad. The photo of this dish shows the lamb neatly fanned over the salad - I just tossed the whole lot together.
Combine 1 TBSP of the curry paste and 1 TBSP of the oil in a small bowl. Rub lamb with curry mixture. Cook lamb in heated oiled grill pan or frying pan until browned on both sides and cooked as desired. Transfer to a plate, cover and stand for 5 minutes. Meanwhile heat remaining oil in medium frying pan. Add onion, carrot and celery; cook, stirring until vegetables are softened. Add garlic and remaining curry paste; cook stirring, until fragrant. Add stock and lentils. Stir until hot. Remove from heat, add spinach and coriander; toss until combined. Serve lamb sliced with lentil salad. The photo of this dish shows the lamb neatly fanned over the salad - I just tossed the whole lot together.
Introduction
This is from AWW Summer Salads, but as it's a warm salad, it would work any time of year I think:) I really like it because it only takes 15 minutes, or 20 minutes at a stroll to get on the table. It also makes use of tinned lentils, and they taste lovely in this.
This is from AWW Summer Salads, but as it's a warm salad, it would work any time of year I think:) I really like it because it only takes 15 minutes, or 20 minutes at a stroll to get on the table. It also makes use of tinned lentils, and they taste lovely in this.
For US measures and ingredient names, use the toggle at the top of the ingredients list.
Ingredients
Serves: 0
Metric
U.S.
- 2 tablespoons red curry paste (mild)
- 60 millilitres olive oil
- 600 grams lamb loins (or sirloin or backstrap)
- 150 grams onions (chopped)
- 180 grams carrots (diced)
- 1 stick celery (trimmed)
- 1 clove garlic (crushed)
- 80 millilitres chicken stock
- 400 grams brown lentils (rinsed and drained)
- 100 grams baby spinach
- 125 millilitres fresh coriander
- 2 tablespoons red curry paste (mild)
- 2 fluid ounces olive oil
- 21⅙ ounces lamb loins (or sirloin or backstrap)
- 5⅓ ounces onions (chopped)
- 6⅓ ounces carrots (diced)
- 1 stick celery (trimmed)
- 1 clove garlic (crushed)
- 3 fluid ounces chicken broth
- 14⅛ ounces brown lentils (rinsed and drained)
- 3½ ounces baby spinach
- 4 fluid ounces cilantro
Method
Curried Lamb and Lentil Salad is a community recipe submitted by Coby and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.
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What 1 Other has said
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Posted by cford on 27th August 2014
Show more commentsI think that 80 mL of stock is a typo and should probably be 800 mL to go with the amount of lentils the recipe calls for.