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Curried Lamb and Lentil Salad

A community recipe by

Not tested or verified by Nigella.com

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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.

Ingredients

Serves: 0

Metric Cups
  • 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 ounce 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 ounce chicken broth
  • 14⅛ ounces brown lentils (rinsed and drained)
  • 3½ ounces baby spinach
  • 4 fluid ounce 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.

  • 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.
  • Tell us what you think

    What 1 Other has said

    • I 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.

      Posted by cford on 27th August 2014
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