Name: Spicy Lamb with Lentils and Yogurt
Total time: 45 min
Yield: Serves 4
Ingredients: 1/4 teaspoon baking soda; 2 tablespoons plus 1 cup water, divided; 1 pound ground lamb; 3/4 teaspoon table salt, divided; 2 tablespoons extra-virgin olive oil; 1 onion, chopped; 1 tablespoon tomato paste; 3 garlic cloves, minced; 2 teaspoons garam masala; 1 teaspoon grated fresh ginger; 1/2 teaspoon red pepper flakes; 2 1/2 cups cooked lentilles du Puy; 2 tomatoes, cored and chopped; 3/4 cup Greek yogurt, divided

Why This Recipe Works

This skillet recipe combines earthy lentils with warm-spiced ground lamb for a hearty but not fussy meal. Cilantro and tomatoes added freshness, and Greek yogurt stirred in at the end brought the dish together. We created a full-flavored fond by sautéing our aromatics and then deglazing the pan to dissolve all that complex flavor into the dish. Adding a tiny amount of baking soda helped tenderize the ground lamb by raising its pH.

Before You Begin

Serve with chopped fresh cilantro and naan.

Instructions

Dissolve baking soda in 2 tablespoons water in medium bowl. Add lamb and ½ teaspoon salt and mix until thoroughly combined; let sit for 10 minutes.

Heat oil in 12-inch skillet over medium heat until shimmering. Add onion and remaining ¼ teaspoon salt and cook until softened, about 5 minutes. Stir in tomato paste, garlic, garam masala, ginger, and pepper flakes and cook until fragrant, about 1 minute. Stir in 1 cup water and bring to boil. Add lamb to skillet; cover; and cook until lamb is cooked through, about 10 minutes, stirring and breaking up lamb with wooden spoon halfway through cooking.

Stir in lentils and cook, uncovered, until liquid has mostly evaporated, 3 to 5 minutes. Off heat, stir in tomatoes and 2 tablespoons yogurt. Serve, passing remaining yogurt separately.