2 tbsp of
sunflower oil
4 tbsp of
garam masala
1tsp of
mustard seeds
1tsp of
tumeric
1 thumb
of ginger peeled and finely chopped
500g of
shoulder or leg of lamb cut into bitesized
100g of
red lentils
1/2 pint
of vegetable stock
500ml of
plain yogurt
2 cloves
of garlic finely chopped
1 large
onion thickly sliced
500g of
fresh broad beans *
Heat the
oil and fry the garam masala, tumeric , ginger, chillis and mustard seeds
Stir in
the meat and allow it to brown , once browned remove and add the onions and
garlic
Fry until
softened then return the meat to the dish, add the lentils and stock
Simmer
for 3 hours on a low heat ( check occassionally that it has not boiled dry and
add extra water accordingly) or place in the slow cooker on low for 5 hours
The meat
will be tender and falling apart, add the beans and yogurt for the last 15
minutes ( or 30 minutes for slow cooker)
Serve
with rice
* Broad
beans should be podded, unless they are very young and tender. Put the beans in
a pan, cover with boiling water, return to the boil and cook for 3-5 minutes.
Then drain, empty into cold water, slit each pod along its seam and run your
thumb along the furry inside to push the beans out.
To double
pod - or remove the thin skin that covers each individual bean - use your nail
to slit the skin, then pop out the bright green bean.
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