Ingredients
- 2 tablespoon grainy brown mustard
- 2 tablespoon sweet curry powder
- 2 tablespoon ground cumin
- 1 teaspoon tumeric
- 1 teaspoon freshly grated nutmeg
- ½ teaspoon fenugreek
- ½ teaspoon ground cloves
- ½ teaspoon kosher salt (plus more for seasoning)
- ¼ teaspoon freshly cracked black pepper (plus more for seasoning)
- 1 cup loosely packed chopped fresh cilantro
- ½ cup loosely packed chopped fresh basil leaves
- ½ cup peeled and chopped shallot
- 2 clove garlic (peeled and chopped)
- ¼ cup lemon juice
- ¼ cup mirin
- ¼ cup rice vinegar
- 2 tablespoon honey
- 1 cup canola oil (or other mild flavored oil)
- 6 boneless lamb sirloin chops (about 2 pounds total) you may aletnately use bone in loin chops, just adjust cooking times
- ½ cup beluga lentils
- 1 small onion (peeled and halved through root end)
- 1 carrot (cut into chunks)
- 1 stalk celery (cut into chunks)
- 2 cup vegetable stock (divided)
- ½ cup quinoa
- 2 Roma tomatoes (halved, seeded and diced)
- ½ cup canned chickpeas (drained and rinsed)
View Full Recipe at Sippity Sup-Serious Fun Food
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