After being lazy to update my recipe, i present this Indian food. I got the lentil soup recipe from my Indonesian magazine, don't worry about the taste, yummy and authentic. And the lamb korma from Super Food Ideas - December 2005 , Page 94.
I served them with rice plus pappadam, i prefer to cook pappadam in the microwave, less oil and equipment :)
Here is the recipe:
- 1kg piece boneless lamb leg roast, cut into 3cm cubes
- 1 large brown onion, finely chopped
- 1 1/2 cups (420g jar) korma simmer sauce
- 3/4 cup thick, plain yoghurt
- Heat 2 teaspoons oil in a large, non-stick saucepan over high heat. Add a third of the lamb. Cook, stirring often, for 3 to 4 minutes or until browned. Transfer to a large plate. Repeat with oil and remaining lamb, in 2 batches.
- Reduce heat to medium. Add remaining 2 teaspoons oil and onion to pan. Cook for 3 to 4 minutes or until soft. Return lamb and juices to pan. Stir in simmer sauce and yoghurt. Bring curry to the boil. Reduce heat to low. Cook, uncovered, for 45 minutes, stirring occasionally, or until lamb is tender
- 1 tablespoon olive oil / ghee
- 2 clove garlic
- 1/2 tsp ground cumin
- 1/2 tsp chili powder
- 1/2 tsp ground turmeric
- 225 gr dried split red lentils, rinsed, drained
- 1500 ml water
- 1 cm ginger, crushed
- 1/4 tsp garam masala
- Salt to season
- Heat oil in a large saucepan over medium heat. Add garlic and cumin and cook for 3 minutes. Addchili powder and cook, stirring, for 1 minute.
- Add lentils and water. Add turmeric and ginger. Cover and bring to the boil. Reduce heat to medium-low and simmer, partially covered, for 20 minutes or until lentils are very soft (stir often to prevent lentils from catching). ass salt and garam masala,stir. Remove scum from surface .
- Remove from heat and cool slightly, stirring to release heat.
- Ladle soup into bowls.