Pork (or Lamb) with Lentils

• 2 teaspoons ground cumin seeds
• 4 teaspoons ground coriander seeds
• 1/2 teaspoon ground turmeric
• 1/2 teaspoon cayenne pepper
• 3 tablespoons olive or canola oil
• 1/4 cup finely chopped onions
• 1 teaspoon finely grated peeled fresh ginger
• 1 1/2 cups (8 ounces) finely chopped tomatoes
• 1 1/2 pounds boneless pork from the shoulder, cut into 1 1/2-inch cubes
• 1 cup green lentils, washed and drained
• 1 1/2 teaspoons salt, or to taste

1. Toss the cumin, coriander, turmeric, and cayenne together in a small bowl.
2. Add 2 tablespoons water.
3. Stir to mix.
4. Pour the oil into a large, wide pan and set over medium heat.
5. When hot, put in the onions.
6. Stir and saute about 3 minutes, until the onion pieces turn brown at the edges.
7. Add the ginger and cook and stir for half a minute.
8. Add the spice paste and stir for a minute.
9. Add the tomatoes.
10. Stir and cook them for 23 minutes.
11. Add the meat.
12. Stir and cook it for 23 minutes.
13. Pour in 1 cup water and bring to a boil.
14. Cover and cook on medium-high heat for 10 minutes, stirring from the bottom now and then.
15. When the sauce is greatly reduced, add the lentils, 3 1/2 cups water, and salt.
16. Stir and bring to a simmer.
17. Cover partially and cook for 40 minutes or until lentils are tender.
18. Check for salt, adding more if needed.

ground cumin, ground coriander seeds, ground turmeric, cayenne pepper, olive, onions, ginger, tomatoes, pork, green lentils, salt

Taken from www.epicurious.com/recipes/food/views/pork-or-lamb-with-lentils-373808 (may not work)