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Vindaloo Lamb and Lentil Kofta

You can grill these tasty puppies for even more flavor.


1 lb ground lamb
1/2-inch fresh ginger, quartered
2 cloves garlic, peeled and halved
1/2 cup cooked black beluga lentils
1-1/2 Tbsp vindaloo curry spice (or favorite curry or masala)

1 15-oz can petite diced tomatoes, drained, liquid reserved
1 Tbsp favorite curry powder
1 can coconut milk

Mix together the lamb, ginger, garlic, lentils and curry.  Salt and pepper to taste.  
Form into small patties and set aside on a sheet.
Sauté the tomatoes in a saucepan in a dash of oil.  
Cook them for about 10-12 minutes over medium-high heat, to caramelize the tomatoes and develop their flavor.  Add the curry powder and cook another 2-3 minutes.  
Return the reserved tomato liquids to the pan along with the coconut milk.  Salt and pepper to taste.  Bring to a gentle boil, stir, and reduce to a simmer while the kofta patties cook.

Heat a large non-stick skillet or grill pan.  I used a double burner griddle. Brown up the patties on both sides until the center is medium.  Serve the kofta over rice, topped with the tomato sauce.


Serves 4.

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