"Much like kale, my family loved lentils before they were cool." —Rach
This is a fun alternative to chili night on chilly nights. Serve with rice (adding crushed garlic and ginger to the water) or with charred or warm naan for sopping up the curry.
This article originally appeared in our Holiday 2021 issue. Get the magazine here.
For the Curry Spice Blend, toast all whole spices in a small dry pan for 2 minutes over medium heat until fragrant. Transfer to a spice grinder and process until finely ground. Combine ground spices into a mix.
Rinse lentils. In a small pot, bring 3 cups of water to a boil. Salt water and stir in the lentils. Reduce heat to medium. Simmer until just tender, about 8 minutes. Drain.
Meanwhile, in a large skillet, heat the oil, two turns of the pan, over medium-high. Add the onion and season with salt and pepper. Cook for a few minutes, until softened, then add ginger and garlic. Stir for 1 minute, until fragrant. Add lamb, breaking up meat with a wooden spoon; add the curry spice blend. Cook, stirring, until spices are fragrant, 1 to 2 minutes. Stir in the Worcestershire, tomatoes, and 1/2 cup of water. Reduce heat to a simmer. Cook until thickened and meat is cooked through, about 5 minutes. Stir in lentils.
Serve in shallow bowls with toppings of choice.