This ended up turning out to be just what I wanted...a spicy lamb and lentil dish. I made the following changes: added 1 tsp sea salt with the spices, substituted two peeled and grated bulbs of ginger for the ground ginger...this made it VERY spicy...but a good warm-up for a wintry February day...I also added two bay leaves along with the lentils. Used tomoato puree instead of diced tomatoes and left out the pasta, eggs, and lemon. Mmmmmm good.

Reviewed On: Feb. 13, 2008

I actually made this as a filling for tea sandwiches...I made it as written (except I grated the cucmber and pressed out the water before adding it), then added another 1/2 tsp. dill, dash onion powder, and dash seasoned salt to pump up the flavor a bit. I then added a couple of drops of green food coloring. Along with ham or chicken salad, and cheese spread, it made beautiful ribbon sandwiches. I also had a lot left over which we used as a dip. I would have to say if I used it for sandwiches again, I would probably use 1/2 as much mayo. A very good and useful recipe.

Reviewed On: Apr. 5, 2004