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| Masala Lamb & Lentils
2 tablespoons of oil
1 teaspoon of cumin seeds
2 bay leaves
1 inch piece of cinnamon stick
1 onion, chopped
1 pound 10 ounces of lean, boneless lamb, cut into 1 inch cubes
1/2 cup of split gram lentils, soaked for 6 hours and drained
1 teaspoon of salt
1 fresh green chile, sliced
5 cups of water
1 garlic clove, crushed
1/4 teaspoon of ground turmeric
1 teaspoon of chili powder
1/2 teaspoon of garam masala or curry powder, optional
1 tablespoon of chopped cilantro, optional
Heat the oil in a balti pan or a wok, add the cumin seeds, bay leaves, and cinnamon stick, and cook over a high heat until the cumin seeds start popping.
Add the onion to the pan and stir fry until golden brown. Stir the lamb into balti pan or wok, and stir fry until evenly browned.
Add the lentils, salt, chile, water, garlic, turmeric, and chili powder, and stir well to combine all the ingredients. Bring the mixture to a boil, and simmer for 1 hour, stirring occasionally.
Season with garam masala and cook for another 5 minutes.
Stir in the chopped cilantro, if using and serve with nans and pickles. Serves 4 |
Lamb Cookbooks
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