5.0 from 6 votes
Indian-Spiced Lamb with Spinach Lentils, Salsa and Yogurt
Indian-Spiced Lamb with Spinach Lentils, Salsa and Yogurt is a wonderful family meal that comes together fairly quickly and lets the oven do the heavy work with the leg of lamb.
Prep Time
15 mins
Cook Time
15 mins
Additional Time
10 mins
Total Time
55 mins
Servings: 6 servings
Course:
Main Course
Cuisine:
American
Ingredients
Leg of Lamb:
- 1.5 kg (approx. 3 lbs) piece of boneless lamb shoulder (ask for a lean piece)
- 1/3 cup store-bought curry sauce (I used Tikka Masala, although any curry sauce will do; use your favourite)
- 1 tbsp olive oil
- 2 cloves garlic, minced
- 1 " piece of fresh ginger, peeled and finely grated
- 4 cups (approx. 5 oz.) baby spinach leaves (or regular spinach leaves torn into bite size pieces)
- 1 gr. (330 ml) can of lentils, rinsed and drained
- 1/4 cucumber, finely chopped
- 1/2 cup thick Greek yogurt
- 1 cup cherry tomatoes, halved
- 1/2 small red onion, finely sliced
- 1/2 tsp fine sea salt
- 1/2 tsp fresh ground black pepper