 |
Prep Time: 120 Minutes Cook Time: 45 Minutes |
Ready In: 165 Minutes Servings: 4 |
|
Ingredients:
3/4 cup yellow lentils |
2 lbs lamb shoulder, boned |
2 tablespoons oil |
2 carrots, sliced |
2 onions, chopped |
1 -2 clove garlic, crushed |
2 bay leaves |
1 pinch nutmeg |
1 teaspoon garam masala powder |
5 -6 green chilies |
2 cups chicken stock (for a richer dish) or 2 cups water |
salt |
coriander leaves, chopped (to garnish) |
Directions:
1. Soak the lentils in cold water for 2 hours.
2. Heat oil and brown the meat from all sides in moderate heat.
3. Remove from pan.
4. Saute the carrots and onions until softened and then put the meat to the pan.
5. Add garlic, bay leaves, nutmeg, garam masala and green chillies.
6. Saute for a minute and add water or stock and bring to a boil.
7. Cover and cook till the meat is 3/4th cooked.
8. Drain the lentils and add to the meat.
9. Cook till meat is tender and lentil is cooked.
10. Remove the bay leaves.
11. Serv garnished with chopped corriander leaves.
12. Goes well with rotis and white rice.
|
|