This is a variation of a traditional Indian curried lamb dish called roghan josh. Typically this dish calls for mixing heavy whipping cream into the tomato sauce, but this version retains all the taste without the extra saturated fat. If you want, add two tablespoons of heavy whipping cream or milk to the tomato sauce and cook as directed. Turkey tenderloin or beef stew chunks make wonderful substitutions for the lamb in this recipe. The lentils can be omitted entirely, or you can use couscous instead (see the chart on page 8 for recommended couscous and liquid amounts). The lentils in this recipe will emerge al dente; for softer lentils, use canned and omit the half cup of water.
Recipe information
Yield
serves 2
Ingredients
Preparation
Step 1
Preheat the oven to 450°F.
Step 2
Spray the inside and lid of a cast-iron Dutch oven with olive oil.
Step 3
Rinse the lentils in a mesh strainer and pour into the pot. Add 1/2 cup boiling water and stir to distribute the lentils in an even layer.
Step 4
Scatter the onion over the lentils. Sprinkle on the cumin, ginger, and garlic and lightly season with salt and pepper.
Step 5
In a medium bowl, combine the almonds, cardamom, coriander, cayenne, cloves, and black pepper to taste. Add the meat and stir to coat, then add the mixture in forkfuls to the pot, making an uneven layer. Cover with the bell pepper. Stir the cilantro into the tomato sauce and pour the mixture over the top.
Step 6
Cover and bake for 45 minutes, or until 3 minutes after the aroma of a fully cooked meal escapes the oven. Serve immediately.
nutrition information
Step 7
Calories: 464
Step 8
Protein: 49g
Step 9
Carbohydrates: 23g
Step 10
Fat: 19g
Step 11
Cholesterol: 122mg
Step 12
Sodium: 370mg
Step 13
Fiber: 7g
