Agnello Trittato & Lenticchie al Curry, con Spinaci e Pane "Naan"
Curried Ground Lamb and Lentils with Spinach & Naan Bread
one of my favorite pulse vegetables, can make many a wonderful, quick
and tasty meal- like this one here! What I love about them is that they
are so versatile and particularly tasty when they are nice and spicy!
The lentils I used to make this dish were the ordinary brown kind and they do need soaking beforehand for at least 30 minutes- preferably
for an hour or so. But if you make sure to soak them as the very first
step in making this, they should be fine by the time fou have done your
the lentils are soaking... lets get busy with the ground lamb and start
it frying in dry non stick pan. Whilst that begins to sizzle and brown,
chop a carrot finely, a little celery, some onion, garlic and ginger
and add these to the ground lamb. Season with salt, pepper, garam
masala, some ground panch puren and a little cinnamon. Drain and add the
lentils, some tomato paste and a squeeze of lime. Once everything
begins to brown nicely, deglaze with a splash of water and add a
handful of freshly chopped parsley.
Keep stirring and add
a couple of tablespoons of plain yogurt- this will help to lift all of
the good flavors and to bind them together into a wonderful, tangy and
spicy sauce! Reduce the heat to a simmer and pre-heat/toast the naan
bread whilst you prepare the spinach, which is simply steamed with a few
slices of ginger.
As soon as the bread is nice and brown, the spinach can be
drained and you can prepare to serve up your meal! I first spread out
some spinach and then spooned plenty of the spicy and delicious curry on
top. Some finely chopped parsley is the finishing touch and a
wonderful meal is ready in but 30-40 minutes! Hope this sets your pulse soaring too!