Thursday, 19 August 2010

Some Like It Hot

Lamb Daal Gosht
with Chapatis


900g lamb, leg or fillet, cubed
2 medium onions, peeled and chopped
4 cloves garlic, crushed and finely chopped
2 tsp finely chopped fresh ginger
100g ghee or butter
6 cloves
3 cardamom pods (black)
1 tsp cumin seeds
1 tsp ground cumin
1 tsp coriander seeds
1" piece of cinnamon stick
1 tsp turmeric
250g chopped fresh tomatoes
1 tsp salt or to taste at the end of cooking
2 tsp chilli powder
2 fresh green chillies, seeded and chopped
250g lentils, or yellow split peas, soaked for 2 hours then drained
1 pint water
1 tbsp garam masala

Melt the ghee over a moderate heat and fry the onion, ginger and garlic for 2-3 minutes the add the cloves, cardamom, cumin (seeds and powder), coriander, cinnamon and turmeric.  Fry gently until the onion is browned.

Add the meat, tomatoes salt and chilli powder and continue to cook gently until the tomatoes are soft and mushy.

Add the lentils, green chillies and water.  Stir well, cover and leave to simmer gently for 40 minutes until the lentils have melted into the sauce.  If needed add a little more water.

Sprinkle over the garam masala and leave for 5 minutes before serving.

For the chapatis

280g fine wholemeal flour
1 1/2 tsp salt
220ml warm water
1 tbsp ghee or butter

Sift the salt and flour into a bowl, pour in the water and mix to a soft dough.  Place the dough on a floured surface and knead for 10 minutes.  Cover the bowl with a damp cloth and set aside for at least 1 hour.

To make the chapatis

Take a piece of dough the size of a golf ball, place on a floured surface and roll out thinly to a large circle.  Heat a heavy based frying pan and cook the chapatis for 1 minute each side, if you press down the edges with a damp cloth bubbles will form.  Continue to cook the remainder of the dough and wrap the chapatis in a tea towel until ready to serve.

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