Lamb with Lentils
|Leg of lamb/Shoulder of lamb||600 Gram (1 Pound 4 Ounce)|
|Garlic||2 Clove (10 gm)|
|Green lentils/Split peas||150 Gram (5 1/2 Ounce)|
|Groundnut oil||2 Tablespoon|
|Cinnamon stick||1 Small (about 2cm or 3/4inch long)|
|Chilli powder||1⁄4 Teaspoon|
|Coriander seeds||1⁄4 Teaspoon|
|Garam masala||1⁄4 Teaspoon|
Soak the lentils in cold water for several hours or overnight, changing the water two or tree times.
Cut the meat into 3cm (1 1/2in) cubes. Crush the coriander seeds with the back of a spoon. Peel and slice the onion and garlic.
Heat the oil in a pan and cook the sliced onion. Add the turmeric, the chilli powder and the coriander and cook briefly, stirring, until the aroma of the spice is released. Meanwhile, bring a saucepan of water to the boil, immerse the tomatoes for 30 seconds, then rinse in cold water. Remove the skin, cut them into quarters and remove the pips.
Take the cubes of lamb and add them to the pan. Cook over a high heat for 5 minutes, stirring frequently. Add the garlic, the cinnamon stick and the quartered tomatoes. Pour in 200ml (7fl oz) water, cover and simmer on a low heat for 40 minutes.
While the meat is cooking, rinse the lentils in cold water, drain them and put them in a saucepan. Cover generously with cold water, bring to the boil, then reduce the heat and simmer gently for 30 minutes, or until they are tender.
Drain the lentils and add them to the pan. Add the garem masala, season with salt and continue cooking for 15 minutes. Chop the coriander leaves. Transfer the lamb and lentils to a serving dish, remove the cinnamon stick, sprinkle with the chopped coriander and serve.