1 lb. dried red lentils
1 c. currants
1/3 c. capers
1 1/2 c. finely chopped red onion
2 c. cooked leg of lamb, bite-size strips

3/4 c. vegetable oil
1/2 c. wine vinegar
2 tbsp. sugar
Salt and pepper to taste
1/4 tsp. cayenne pepper
Ground cloves, nutmeg, cinnamon
1 tsp. ground cumin
1 tsp. dry mustard
1/2 tsp. turmeric
1/2 tsp. mace
1/2 tsp. coriander

Wash lentils. Cook in boiling water 5 to 6 minutes, or until just tender. Test after 2 minutes. Rinse and drain well. Combine with dressing and let sit overnight.

At least 2 hours before serving, add lamb, currants, capers and onions to lentils. Allow to marinate several hours more. Place in bowl or on platter and garnish as you please.