CLEAR CURRIED VINAIGRETTE:

3 c. corn oil
1/2 c. wine vinegar
2 tbsp. sugar
2 tsp. salt
2 tsp. pepper
1 tsp. ground cumin
1 tsp. dry mustard
1/2 tsp. turmeric
1/2 tsp. mace
1/2 tsp. coriander
1/2 tsp. cardamom
1/4 tsp. cayenne
1/4 tsp. ground cloves
1/4 tsp. ground nutmeg
1/4 tsp. ground cinnamon

SALAD:

1 lb. dried red lentils
1 c. currants
1/3 c. capers
1 1/2 c. finely chopped red onions
2 c. cooked leg of lamb in sm. bite-sized strips (optional)

In large bowl, whisk together all ingredients for dressing. Set aside.

Wash lentils. Cook in boiling water 5-6 minutes or until just tender. Rinse and drain well, combine with dressing and let sit overnight. At least 2 hours before serving, add capers, currants and onions to lentils. Let marinate.