Lentils with lamb and tomatoes

Yield: 4 Servings

Measure Ingredient
4 tablespoons Corn oil
1 \N Bay leaf
2 \N Cloves
4 \N Black peppercorn
1 medium Onion, sliced
450 grams Lean lamb, boned and cubed
¼ teaspoon Turmeric
1½ teaspoon Chilli powder
1 teaspoon Crushed coriander seeds
2½ \N Cm cinnamon stick
1 teaspoon Garlic pulp
1½ teaspoon Salt
1½ litre 6.5 cups water
50 grams Round yellow lentils or
\N \N Yellow split peas
2 mediums Tomatoes, quartered
2 \N Fresh green chillies
1 tablespoon Chopped fresh corainder

1. Heat the oil in a deep round-bottomed frying pan (skillet) or wok. Lower the heat slightly and add the bay leaf, cloves, peppercorns and onion. Fry about 5 minutes, or until the onions are golden brown.

2. Add the cubed lamb, turmeric, chilli powder, coriander seeds, cinnamon stick, garlic and most of the salt and stir-fry for about 5 minutes over a medium heat.

3. Pour in 900ml (3¼ cups) of the water and cover the pan with a lid or foil, making sure the foil doesn't come into contact with the food. Simmer over a low heat for about 35-40 minutes, or until the water has evaporated and the lamb is tender.

4. Put the lentils into a saucepan with 600ml (2½ cups) water and boil for about 12-15 minutes, or until the water has almost evaporated and the lentils are soft enough to be easily mashed. If lentils are too thick, add up to ⅔ cup water to loosen them.

5. When the lamb is tender, stir-fry the mixture using a wooden spoon, until some free oil begins to appear on the sides of the pan.

6. Add the cooked lentils to the lamb and mix together well.

7. Add the tomatoes, chillies, and fresh corainder and serve.

Tip: You can substitute the lamb with boned and cubed chicken but reduce the amount of water in Step 3 to 300ml (1 ¼ cups) and cook uncovered, stirring occasionally for 10-15 minutes or until the water has evaporated and the chicken cooked through. Enjoy!

Imran C.

Posted to EAT-L Digest 15 November 96 Date: Sat, 16 Nov 1996 15:56:00 +1000 From: "I. Chaudhary" <imranc@...>

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