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.
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 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.