This recipe is taken from the Moro cookbook and it is one i cook with some frequency in winter. I play around with it according to what we have in the fridge, the kids prefer it without the fresh coriander and lemon and like to add yogurt. If i don't have any chana dhal I add a tin of chick peas. However its made it seems the basis of lamb cooked with spices is deliciously warming. enjoy!
2 ltrs cold water
1 large onion, finely chopped
3 glaric cloves, finely chopped
3 celery sticks, finely chopped
a pinch of saffron strands
1/2 teaspoon cinnamon
1//2 teaspoon turmeric
3/4 teaspoon ground ginger
nutmeg (5 grates on a fine grater)
2 large bunches fresh coriander, washed and chopped
100g small green lentils
120 chana dhal (small, split and skinned chickpeas)
1 dessert spoon tomato puree
3 rounded dessertspoons plain flour on fine semolina flour slaked in 50ml water
juice of 1 lemon
50g unsalted butter (optional)
1 lemon quatered
sea salt and black pepper
Put the lamb into a large saucepan with the water. Bring to the boil and simmer for 5 mins, skimming off and scum or fat as it appears. Add the onion, garlic, celery, saffron, cinnamon, tumeric, ginger, nutmeg, salt and pepper as well as half the chopped coriander. Cook for half an hour before adding the lentils and chana dahl, then simmer for another half hour. Take out the meat and remove from the bone. Return the meat to the pot, along with the tomato paste, flour mixture and lemon juice. check the seasoning stir in the butter and extra coriander.
No comments:
Post a Comment