Lamb Recipes - Lamb with Aubergine and Dal

Ingredients

• 60 ml/ 4 tbsp ghee

• 900 g/2lb lamb, cubed

• 3 cloves garlic, crushed

• 2.5 cm/1 in ginger root, chopped

• 75 g/3 oz/1/2 cup yellow split peas

• 75 g/3 oz/1/2 cup chick peas (garbanzos)

• 75 g/3 oz/1/2 cup green lentils

• 1 small aborigine (eggplant), diced

• 4 tomatoes, skinned and chopped

• 1 green chili, halved and seeded

• 5 mill tsp ground turmeric

• 10 ml/2 tsp salt

• 30 ml/2 tbsp chopped fresh mint

• 2.5 cm/1 in cinnamon stick, crushed

• 4 cardamom pods

• 10 ml/2 tsp coriander (cilantro) seeds

• 10 ml/2 tsp cumin seeds

• 5 black peppercorns

• 2 dried red chilies

• 45 ml/3 tbsp water

• 30 ml/2 tbsp chopped fresh coriander (cilantro)

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Method:

1. Heat the ghee and fry the meat until well browned on all sides. Remove from the pan. Add the garlic and ginger and fry for 1 minute until golden.

2. Add the meat, split peas, lentils, aborigine and tomatoes and stir well. Add the chili, turmeric, salt and mint. Pour in enough water just to cove the vegetables bring to the boil.

3. cover and simmer for 1 hour, stirring occasionally and adding a little more water if necessary. Stir well to break up the pulses and thicken the sauce.

4. Grind the coriander and cumin seeds, peppercorns, chilies and water to a paste then stir into the pan, cover and simmer until the meat is tender. Serve garnished with coriander.