Recipe - Lentils With Lamb And Tomatoes

4 tablespoon Corn oil
1 Bay leaf
2 Cloves
4 Black peppercorn
1 md Onion, cut or sliced up
450 g Lean lamb, boned and cubed
One fourth teaspoon Turmeric
1 One half teaspoon Chilli powder
1 teaspoon Crushed coriander seeds
2 One half Cm cinnamon stick
1 teaspoon Garlic pulp
1 One half teaspoon Salt
1 One half l 6.5 cups water
50 g Round yellow lentils or
Yellow split peas
2 md Tomatoes, quartered
2 Fresh green chillies
1 tablespoon Chopped fresh corainder

1. Heat the oil in a deep roundbottomed frying pan (skillet) or wok. Lower
the heat slightly and add the bay leaf, cloves, peppercorns and onion. Fry
about 5 minutes, or until the onions are golden brown.

2. Add the cubed lamb, turmeric, chilli powder, coriander seeds, cinnamon
stick, garlic and most of the salt and stirfry for about 5 minutes over a
medium heat.

3. Pour in 900ml (3 One fourth cups) of the water and cover the pan with a lid or
foil, making sure the foil doesn't come into contact with the food. Simmer
over a low heat for about 3540 minutes, or until the water has evaporated
and the lamb is tender.

4. Put the lentils into a saucepan with 600ml (2.5 cups) water and boil for
about 1215 minutes, or until the water has almost evaporated and the
lentils are soft enough to be easily mashed. If lentils are too thick, add
up to 2/3 cup water to loosen them.

5. When the lamb is tender, stirfry the mixture using a wooden spoon,
until some free oil begins to appear on the sides of the pan.

6. Add the cooked lentils to the lamb and mix together well.

7. Add the tomatoes, chillies, and fresh corainder and serve.

Tip: You can substitute the lamb with boned and cubed chicken but reduce
the amount of water in Step 3 to 300ml (1 One fourth cups) and cook uncovered,
stirring occasionally for 1015 minutes or until the water has evaporated
and the chicken cooked through.

Enjoy!

Imran C.
Posted to EATL Digest 15 November 96

Date: Sat, 16 Nov 1996 15:56:00 +1000

From: "I. Chaudhary" imranc@ONTHENET.COM.AU