Lentils and Lamb
A perfect recipe when vegetarians and carnivores are dining togethers. The lentils and lamb are cooked and eaten separately, or combined after the cooking is done.
- 1 pound dry lentils
- 1 sheet kombu seaweed
- 1 tablespoon olive oil or preferred fat
- 1.5 cups tomato sauce
- 1.5 pounds ground lamb
- 1 cup curry base, divided
Lentils: Rinse and pick through lentils (they often have stones). Add water to cover plus ½". Add kombu, oil, tomato sauce, and ½ cup curry base. Simmer until soft, stirring occasionally and adding water if they get too dry. Remove kombu before serving. Add salt to taste. Lamb: To the remaining curry base, add the lamb, stirring ocassionally. When the lamb is browned, add the tomato sauce and a little water and gently simmer for 20 mins. The lentils and lamb may be eaten separately or mixed together. (Recipe♦542)
