Ingredients
1 pound boneless lamb cubed
4 tablespoons vegetable oil
1 cups each small diced onion, celery and carrots
2 tablespoons chopped ginger
2 tablespoons chopped garlic
½ teaspoon turmeric powder
½ teaspoon of red chilli powder
½ teaspoon meat masala or Garam masala
½ pound amaranth (split moong daal)
½ pound crimson lentils (split masar daal)
½ cup dry sherry or red wine
4-5 cups of chicken stock or hot water
Salt to taste
4 cups fresh spinach leaves
1 cup tomatoes large dice
1 lemon (Juice)
Fresh cilantro for garnish
Preparation
· Heat oil in a heavy-based pot, add the chopped onions and fry the onions until golden brown.
· Add ginger, garlic, salt, turmeric , chilli powder and garma masala and fry spices for 2-3 minutes by adding a little sherry or red wine at a time (to prevent from burning)
· Add lamb and continuously stir until meat is brown and all of the water evaporates.
· Add celery, carrots lentils. Add 3-4 cups of hot chicken stock to the lentils and mix. Cover pot on low heat and let the meat cook. (30-45 minutes)
· When the meat has tenderized and the lentils have softened, add fresh spinach, dice tomatoes and lemon juice
· Garnish with cilantro leaves and serve with naan or steam mustard jasmine rice (see recipe)
Mustard fragrant jasmine rice
Ingredients
3 cups jasmine rice
4.5 cups vegetable stock or water
2 tables spoon mustard oil
1 tablespoon brown mustard seed
½ cup white onion dice
8 fresh or dry curry leaf
Preparation
· Wash jasmine rice in cold water and sit aside
· Heat oil in a heavy pot; add mustard seed and curry leafs. Add dice onion when mustard seed starts to pop.
· Add washed rice and 4.5 cup of vegetable stock or water. Cover the pot and cook for 13-16 minutes on medium – low heat
