For our Eid meal I counted more guests than I had coming and had prepared a lot more lamb than we needed. Instead of cooking it all I put part of it into the fridge for another meal. But we were really kebab’ed out. Instead for dinner yesterday I made a lentil and lamb dish. I hate to say it’s a tajine because really it’s not. It was pretty healthy and satisfying and got rave reviews from my husband. We also had a round of garlic Afghani bread that I had picked up earlier in the week. They really complimented each other well.
1/2 lb lamb kebabs, in spice mixture
1 cup lentils pre-soaked for 1-2 hours
3 tsp olive oil
1/2 tsp garlic chopped
1 tsp each cumin, salt and pepper
1 tbsp tomato paste
1 large tomato, insides grated (discard skin)
4 cups of water
In a pressure cooker or large pot add olive oil and garlic. Allow to saute for 2-3 minutes. Add meat and brown. Add remaining spices, tomato paste and grated tomato. Add lentils and water. Bring to a boil and reduce to a low to medium heat. Cover either with pressure cooker top or cover for pot. If using a pressure cook, allow to cook for about 40 minutes, making sure to check water occasionally. The lentils should be soft, not firm, although if you like them with a little bite that is fine. In Morocco lentils are always soft.
Another note – the main component of this dish is not the meat, it’s there as an addition but should not be center stage – that’s why this is a great dish when you just have a little bit of meat left over!
Spice mixture for kebabs
– for 2 lbs of lamb:
– 1 medium onion chopped finely
– 2 tsp garlic chopped
– 1/2 tsp tumeric
– 3 tsp cumin
– 2 tsp salt
– 1 tsp pepper
– enough olive oil to coat meat
allow meat to marinade at least 1 hour, the longer the better!