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Yellow Lentils & Lamb Stew with Steamed Mustard Fragrant Jasmine Rice

By Chef Lucky Dhillon, 19 Mar, 2015 12:00 AM

    Ingredients

    1 pound boneless lamb cubed

    4 tablespoons vegetable oil

    1 cups each small diced onion, celery and carrots

    2 tablespoons chopped ginger

    2 tablespoons chopped garlic

    ½ teaspoon turmeric powder

    ½ teaspoon of red chilli powder

    ½ teaspoon meat masala or  Garam masala

    ½ pound amaranth (split moong daal)

    ½ pound crimson lentils (split masar daal)

    ½ cup dry sherry or red wine

    4-5 cups of chicken stock or hot water

     Salt to taste

    4 cups fresh spinach leaves

    1 cup tomatoes large dice

    1 lemon (Juice)

    Fresh cilantro for garnish

     

    Preparation

    ·       Heat oil in a heavy-based pot, add the chopped onions and fry the onions until golden brown.

    ·       Add ginger, garlic, salt, turmeric , chilli powder and garma masala and fry spices for 2-3 minutes by adding a little sherry or red wine at a time (to prevent from burning)

    ·       Add lamb and continuously stir until meat is brown and all of the water evaporates.

    ·       Add celery, carrots lentils. Add 3-4 cups of hot chicken stock to the lentils and mix. Cover pot on low heat and let the meat cook. (30-45 minutes)

    ·       When the meat has tenderized and the lentils have softened, add fresh spinach,  dice tomatoes and lemon juice

    ·       Garnish with cilantro leaves and serve with naan or steam mustard jasmine rice (see recipe)

     

    Mustard fragrant jasmine rice

    Ingredients

     

    3 cups jasmine rice

    4.5 cups vegetable stock or water

    2 tables spoon mustard oil

    1 tablespoon brown mustard seed

    ½ cup white onion dice

    8 fresh or dry curry leaf

     

    Preparation

     

    ·       Wash jasmine rice in cold water and sit aside

    ·       Heat oil in a heavy pot; add mustard seed and curry leafs. Add dice onion when mustard seed starts to pop.

    ·       Add washed rice and 4.5 cup of vegetable stock or water. Cover the pot and cook for 13-16 minutes on medium – low heat

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