Curried Lentils – excellent with lamb and freshly baked bread
A guest has been trying to recreate a dish she tasted with us back in October 2014 but has admitted failure at all attempts, despite her perseverance!
Our Brasserie is one of the best restaurants in Loch Ness and a hot favourite has definitely been our shoulder of Black Isle lamb and on this occasion in 2014 we served it with curried lentils.
As a last resort our frustrated guest has decided to contact us for the recipe and we have been delighted to help! If anyone else would like a recipe from our Loch Ness restaurant, please get in touch on info@thelovat.com.
Our Brasserie is open 6:00pm – 8:30pm, Tuesday – Saturday until 5th April when it’ll be open all week – catering for all events and occasions. We look forward to welcoming you soon.
Come Dine at The Lovat
From Station Road to the Brassire come dine with us!
Curry Sauce
1 stick cinnamon
2tbsp Madras curry powder
1tbsp tomato purėe
400ml coconut milk
1tsp cumin seeds (lightly crushed)
1tsp cayenne pepper
2tsp coriander seeds (lightly crushed)
2tsp turmeric powder
3 medium carrots, peels & roughly chopped
2 medium onions, roughly chopped
400ml chopped tomatoes
2 cloves of garlic, peeled & sliced
Puy lentils as required (no need to soak)
Dry fry spices in a hot pan to release the aromas. In a separate pan sweat the onions, garlic & carrots – then add the spices, then the chopped tomatoes, followed by the coconut milk.
Cook for 25mins, remove the cinnamon stick then blitz and strain.
Check the seasoning
Cook the lentils in ham stock with onion, thyme and garlic for approximately 20mins. Strain then stir in the curry sauce to the desired consistency
TIP
Play around with the spices until you get the flavour you require
To book one of the best Loch Ness restaurants in the Highlands, call us on 01456 459250 to book a table and then sample our menu offering some great local produce.
Post by Sean Kelly
