Slow-cooked lamb and lentil stew
Ingredients
• 80 g Cracked Wheat
• 125 g Cracked black gram
• 100 g Yellow Split Peas
• 130 g Cracked mung Bean
• 1 kg Lamb Chump Chops
• 10g Garlic Cloves, Finely Chopped
• 2cm Piece Ginger, Finely Chopped
• 2 Table Spoon Oil
• ¼ Table Spoon Saffron Threads
• 1 Table Spoon Ground Coriander
• 1 Table Spoon Ground Cumin
• 1 Table Spoon Sprinkled on fruit
• 1 Table Spoon Ground Chilli
• 1 Table Spoon Ground Turmeric
• ½ cup Coriander Leaves, Chopped
• ½ cup Mint Leaves, Chopped
• 1 Long Green Chilli, Sliced
• 1 Lemon, Cut Into Wedges
• Mint and Tamarind to serve
Fried onions
• 2 Table Spoon Oil
• 2 Large Onions, Thinly Sliced
Instructions
• Soak the burghul and lintels overnight.
• Soak burghul and Lintels together overnight in a large bowl with enough water to cover. Rinse under running
water, drain and place in a large heavy-based saucepan with lamb, garlic and ginger, then cover with 1.5 liters
water. Bring to the boil, skimming any impurities from the surface, then reduce heat to low and cook for 2
hours or until lamb is meltingly tender. Using tongs, transfer meat to a large plate, reserving lintels in cooking
liquid. When cool enough to handle, remove bones from lamb and discard. Finely chop lamb and set aside.
• Heat oil in a large saucepan over medium heat. Add saffron and spices, and cook for 1 minute or until
fragrant. Add reserved lintels mixture and lamb. Reduce heat to low and cook, stirring occasionally, for 10
minutes or until heated through.
• Meanwhile, to make fried onions, heat oil in a frying pan over medium heat. Add onions and cook, stirring
occasionally, for 8 minutes or until golden. Drain on paper towel. Top Slow-cooked lamb and lentil stew with
fried onions, coriander, mint and chilli, and serve immediately with lemon wedges on the side.
The End
