Indian Almond Curry Lamb

• Olive oil spray
• 1/4 cup green lentils
• 1/4 medium red onion, halved and thinly sliced
• 1/4 teaspoon cumin seeds
• 1 tablespoon grated fresh ginger
• 3 to 5 garlic cloves, chopped
• Sea salt and freshly ground black pepper
• 1/4 cup slivered almonds
• 1/8 teaspoon ground cardamom
• 1/8 teaspoon ground coriander
• 1/8 teaspoon cayenne
• 1/8 teaspoon ground cloves
• 1/2 to 3/4 pound boneless leg of lamb, trimmed well and cut into 2-inch cubes
• 1/2 green bell pepper, cored, seeded, and thinly sliced
• 1 tablespoon chopped fresh cilantro
• 1/2 cup canned tomato sauce

1. Preheat the oven to 450F.
2. Spray the inside and lid of a cast-iron Dutch oven with olive oil.
3. Rinse the lentils in a mesh strainer and pour into the pot.
4. Add 1/2 cup boiling water and stir to distribute the lentils in an even layer.
5. Scatter the onion over the lentils.
6. Sprinkle on the cumin, ginger, and garlic and lightly season with salt and pepper.
7. In a medium bowl, combine the almonds, cardamom, coriander, cayenne, cloves, and black pepper to taste.
8. Add the meat and stir to coat, then add the mixture in forkfuls to the pot, making an uneven layer.
9. Cover with the bell pepper.
10. Stir the cilantro into the tomato sauce and pour the mixture over the top.
11. Cover and bake for 45 minutes, or until 3 minutes after the aroma of a fully cooked meal escapes the oven.
12. Serve immediately.
13. Calories: 464
14. Protein: 49g
15. Carbohydrates: 23g
16. Fat: 19g
17. Cholesterol: 122mg
18. Sodium: 370mg
19. Fiber: 7g

olive oil spray, green lentils, red onion, cumin seeds, ginger, garlic, salt, almonds, ground cardamom, ground coriander, cayenne, ground cloves, lamb, green bell pepper, fresh cilantro, tomato sauce

Taken from www.epicurious.com/recipes/food/views/indian-almond-curry-lamb-378808 (may not work)