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.
New painting and a reminder for email readers.
3 months ago