Indian Meat Recipes - Mixed Lentil, Vegetable and Lamb Stew Recipe

Ingredients

• 1 1/4 cups (250 g) yellow lentils (tuvar dal)

• 1/2 cup (100 g) red lentils (masoor dal)

• 1/2 cup (100 g) mung beans (moong dal)

• 1/4 cup (60 ml) olive oil

• 2 medium onions, sliced

• 3/4 teaspoon ground turmeric

• 1 teaspoon ground red pepper (optional)

• 1 lb (500 g) lamb, cubed

• 1 teaspoon ground coriander

• 1 teaspoon ground cumin

• 1 small Asian eggplant (1/4l b/125 g), peeled and diced

• 3 cups (250 g) peeled and diced pumpkin

• 6 cups (1 1/2 liters) water

• 1 teaspoon salt

• 1 tablespoon oil

Masala

• 1 tablespoon cumin seeds

• 1 tablespoon coriander seeds

• 1 cinnamon stick (2 in/5 cm)

• 5 green cardamom pods

• 1/4 teaspoon black peppercorns

• 8 cloves garlic, sliced

• 2 in (5 cm) ginger, sliced

• 7 red chilies

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Method:

1. Wash the lentils and beans and soak overnight. Drain and set aside.

2. To make the Masala, place the ingredients in a blender or food processor and grind to a paste, adding a little bit of water if necessary. Set aside.

3. Heat the oil in a wok and stir-fry the onion until golden brown. Add the Masala paste, turmeric, red pepper (if using), coriander and cumin, and stir-fry gently for 5 minutes. Place the lamb in the wok and allow to cook for 5 minutes or until all the liquid evaporates.

4. Add the drained lentils and beans, half the diced eggplant and pumpkin, and mix well. Gradually add the water, stirring after each addition, then season with salt and bring to a boil. Cover, reduce the heat to low and simmer gently for 30 minutes or until the meat is tender. Remove the meat and set aside.

5. Puree the lentils and vegetables in a blender or food processor, then return the sauce to the wok. Add the meat, the remaining eggplant and pumpkin, and cook for 20 minutes. Garnish with lemon wedges and serve hot with brown rice and Kachumber.