| |
|
|
|
| |
Indian
Food Recipes - Lamb with Aubergine and Dal Indian Recipe
|
|
|
|
|
|
| |
|
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 aubergine (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)
Method:
-
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.
-
Add the meat,
split peas, lentils, aubergine 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.
-
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.
-
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.
|
|
|
|
|
|
|
|
|