Saturday, December 29, 2012,7:19 AM
by
Posted in
- Home
- /
- Speciality
- /
- Meat Recipes
- /
- Curry
- /
- Lamb and Lentil Stew
Rate this Article:
PrintLAMB AND LENTIL STEW
Serves :
6
Preparation Time :
Cooking Time :
Preparation Method :
- Combine the lamb with the marinade ingredients in a non-metallic bowl. Cover and marinate for about 8-10 hours in the fridge. Bring back to room temperature.
- Heat the oil in a non-stick saucepan, add the onion and sauté for about 5-7 minutes or until golden.
- Add the seeds, powders and salt. Add the lamb and stir-fry for 5 minutes. Scrape in the marinade.
- Add the pulses and the water, bring to the boil, then simmer, covered for about an hour or until the meat is tender.
- Stir occasionally, add more hot water if needed. Stir in the tamarind to taste, black pepper and the remaining spices.
- Stir for about 3-5 minutes to thicken the gravy. Stir in the fresh coriander and Serve hot.
INGREDIENTS
- 1 kg, lean stewing lamb, cubed
- 75 grams thoor dhal, picked over, washed, soaked and drained
- 4 tablespoon split mung dhal, picked over, washed, soaked and drained
- 50 grams masoor dhal, picked over, washed, soaked and drained
- 1 litre hot water
- 1 onion, finely chopped
- 50 ml Cooking oil
- 3 teaspoon coriander powder
- ½ teaspoon turmeric powder
- 1 teaspoon of garam masala
- Tamarind juice to taste
- 1 teaspoon each fenugreek and black mustard seeds, pounded
- 1 teaspoon cumin powder
- 1 teaspoon fennel seeds, pounded
- 2 tablespoon of chopped fresh coriander leaves and stalks
- Freshly ground black pepper, red chilli powder and salt, to taste
Marinade
- 2 tablespoon ginger-garlic paste
- Salt, to taste
- ½ teaspoon garam masala
- 1½ teaspoon lemon juice
2 comments for “Lamb and Lentil Stew”
What's new @ lekhafoods.com
©Copyright 2012, lekhafoods, All Rights Reserved