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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