Looking for light   recipes? Best selection   of fish recipes
 
Capri fish fillet
Fish fillets in soy sauce
Fish fillets with parsley hot sauce
Poached sole provencale
Trout fillet with sour cream and cucumber sauce
Tuna fillet with balsamic glaze
 
 
  Most shared
 
Potato and Cheddar Cream Mold
Apple crunch
Acorn Squash Stew
Molded Rice with Meat Filling
Beef Heart Anticuchos
Green Tamales 2
Butter and Sugar Cookies
Purple Corn Pudding
Recipe search by recipe
name or ingredient
  
Bookmark and Share
Save in my
recipe box		 E-mail to a friend Print version Rate this recipe
    CURRIED LAMB RAGOUT WITH LENTILS     

   Ingredients :
 
2 tablespoons vegetable oil
1 lb 9 oz (700 g) boneless lamb boned and cut into 1 inch (3 cm) pieces
3 cups onion, finely chopped
4 garlic cloves, minced
2 teaspoons ginger, peeled and minced
1 tablespoons curry powder
2 teaspoons cayenne (optional)
4 cups water
3 cups tomatoes, peeled, seedless, and diced
¾ cup tomato juice
1 ½ cup brown lentils
6 carrots, peeled and thickly sliced
2 cups green peas, cooked
Salt
Pepper

   Preparation:

Season lamb pieces with salt and pepper.

Heat oil in a large saucepan and sauté lamb pieces until brown. Add onion, garlic and ginger and sauté for approximately 5 minutes. Stir in curry powder and cayenne.

Add water, lentils, carrots, tomatoes and tomato juice. Bring to a boil and lower heat.

Cover saucepan and cook until lamb and lentils are tender, stirring occasionally.

Add green peas, stir and correct seasoning.

Serve in bowls.
        6 - 8 servings
       
 
054629" data-ad-slot="2127635796">
 
054629" data-ad-slot="2127635796">
 
Home Cooking for Two Quick & Easy
About us Recipe box
BBQ & Grilling Glossary Sign in
Budget Cooking Gluten & Lactose - Free Study in Peru
Contact us Guide to restaurants Chefs speak
Conversions Peruvian Cooking Testimonials
Cooking Light Published articles Tips
 
Copyright © 1999 - 2014 Yanuq S.A.C. All rights reserved