Ground Meat & Red Lentil Curry

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.