Meat With Lentils
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Meat With Lentils
  Meat    Lentils  
Last updated 6/12/2012 1:00:15 AM. Recipe ID 23352. Report a problem with this recipe.
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      Title: Meat with lentils
 Categories: Taste
      Yield: 4 Servings
 
           Lamb bones
      1    Cinnamon or bay leaf
      2    Garlic cloves
  8 1/2 oz Dal (chana dal)
  8 1/2 oz Toor dal (oiled variety)
      2 oz Tamarind
           Salt
    3/4 ts Tumeric powder
      6    Green chilis, chopped
      3 tb Coriander leaves, chopped
     25    Curry leaves
      8 tb Oil
  8 1/2 oz Onions, sliced
      6    Cloves
      6    Green cardomoms
      4    Inch cinnamon stick
      2 ts Red chili powder
      3 ts Garlic puree
      3 ts Ginger puree
  1 1/2 lb Mutton pieces
      3    Tomatoes, chopped
      6    Dried red chilis, broken
           Into bits (optional)
      3    Garlic cloves, sliced
      1 ts Cumin seeds
    1/4 ts Mustard seeds
    1/3 ts Garam masala powder
 
  Put lamb bones to boil in 5 cups water with cinnamon or bay leaf and
  garlic clove for 30 minutes. Skim off the scum. Strain and set aside.
  
  Wash both dals and soak them separately for 4 hours. Soak the
  tamarind in 1 cup water for 1 hour, then press out the juice, strain
  and set aside the tamarind water.
  
  Put both dals into a cooking pot with 8 cups water and 1 teaspoon
  salt, tumeric powder, 3 green chilis, 1 tablespoon coriander and 10
  curry leaves. Cook for 1 1/2 hours or until tender. Liquidize to
  creamy consistency.
  
  Heat half the oil in another large cooking pot and saute onions for 5
  to 7 minutes. Then add the
  
  cloves, cardamoms and cinnamon, let cook 2 to 3 minutes, then add the
  powdered garam masala. Add remaining green chilis, red chili powder,
  the remaining coriander, 10 curry leaves, garlic puree and ginger
  puree. Stir to prevent the spices from sticking to the pot. Sprinkle
  over 2 tablespoons water if necessary.
  
  Add the mutton and saute over a moderate heat for 5 minutes. Add
  tomato and saute for 5 minutes. Stir in the pureed dals and the
  stock, adding water to total 4 cups. Add salt to taste and leave to
  cook, covered, over a moderate heat until the lamb is tender, about
  45 to 50 minutes. Then add the tamarind water and remaining curry
  leaves and simmer for 3 to 4 minutes.
  
  Just before serving, season by heating the remaining 4 tablespoons
  oil in a small frying pan and fry red chilis, garlic, cumin seeds,
  mustard seeds and garam masala powder (in this order). Fry 10
  seconds, add to curry and stir. Serve.
  
  Yield: 6 servings
  
  Suggested drink: Flying Horse Beer
  




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Recipe ID 23352 (Apr 03, 2005)

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