Spicy Lamb with Braised Lentils

Spicy Lamb with Braised Lentils - Quirky Cooking


Lamb is my favourite meat – it’s so tender and tasty.  And it goes so well with lentils, especially when you add some cumin, coriander and garlic!  For this recipe, you can use lamb cutlets, lamb chops, or for a special occasion, lamb fillets.  For an everyday meal I just use lamb forequarter chops.  It tastes great with any of them.  Enjoy.

Note: You can fine Fine sea salt, Aussie Kibble Pepper and Organic Garlic for this recipe in my online store!

Spicy Lamb with Braised Lentils
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  1. 2 tsp coriander seeds
  2. 2 tsp cumin seeds
  3. 1/2 tsp peppercorns, or to taste
  4. 1/2 herb salt, or to taste
  5. 2 garlic cloves
  6. 1 kg lamb chops or cutlets (or 750g lamb fillets)
  7. 30g olive oil
  1. 1 red onion, halved
  2. 30g olive oil
  3. 1 cup dried Puy lentils (French green) rinsed well
  4. 1 bay leaf
  5. 750g chicken broth
  6. salt to taste
  1. Mill coriander and cumin seeds, peppercorns, and herb salt in Thermomix 20 sec/speed 9.
  2. Add garlic to Thermomix and chop 3 sec/speed 7.
  3. Rub spice mixture and seasonings into lamb. Cover and refrigerate.
  4. When lentils are almost cooked, remove lamb from fridge.
  5. Heat a frying pan on medium heat, then add olive oil.
  6. Add lamb and cook until done to your liking. If using fillets, slice thinly to serve.
  1. Place onion into Thermomix bowl and chop 2 sec/speed 5.
  2. Add oil and cook 2 mins/100C/speed 1.
  3. Add lentils, bay leaf and chicken broth, and cook at 40-45 mins/100C/rev/speed 1.
  4. Lentils should be tender and liquid mostly absorbed. Add salt to taste. Pour into Thermoserver (or serving dish), remove bay leaf, and cover to keep warm.
To Serve
  1. Spoon lentils onto plates, top with lamb, and serve with a salad.
  1. You can pre-soak the lentils for an hour or two if you want to cut down cooking time. Cooking time will be closer to 30 mins.
Quirky Cooking https://quirkycooking.com.au/

One thought on “Spicy Lamb with Braised Lentils

  1. Jane says:

    Hi I am so excited to make this tonight for my family. Just a quick question. How long should I leave my meat in the fridge with the spices on? Is the longer the better or will that make it to full on. Cooking for my three kids three and under.

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