100g dried red lentils
500g carrots, peeled and in large chunks
2 onions, thinly sliced
400g can of chopped tomatoes
1tbsp ground cumin
2tsp ground coriander
2tsp crushed cardamom seeds
596g diced lamb (or veggie equivalent)
2tsp ginger (finely grated or chopped)
6 garlic cloves, peeled and crushed
3 red chillies, deseeded and finely sliced
2tsp garam masala
4tbsp chopped coriander
Put the lentils, carrots, onion and tomatoes in a pan with the turmeric, ground cumin, ground coriander and cardamom seeds. Add enough water to just cover the lentils and then gently simmer for about 25-30 mins or until the lentils are tender
In a separate pan, brown the lamb in batches. Add the garlic, ginger and chillies. Cook for a few mins and then add the lentil mixture, and 198ml water.
Cover and simmer for 1 ½ hours (remove cover for final 30mins), or until the lamb is tender and the sauce is thickened. Stir in the garam masala and chopped coriander and serve immediately.
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