RECIPES OF PAKISTAN

Ingredients

4 tbsp

1

2

4

1 medium

450 gm

1/4 tsp

1 1/2 tsp

1 tsp

2 1/2 cm

1 tsp

1 1/2 tsp

1 1/2 liter

50 gm

2 medium

2

1 tbsp

Corn oil

Bay leaf

Cloves

Black peppercorn

Onion (sliced)

Lean lamb (boned and cubed)

Turmeric

Chilli powder

Coriander seeds (crushed)

Cinnamon stick

Garlic pulp

Salt

Water

Round yellow lentils (or yellow split peas)

Tomatoes (quartered)

Fresh green chillies

Fresh coriander (chopped)

1. Heat the oil in a deep round-bottomed frying pan (skillet) or wok
2. Lower the heat slightly and add the bay leaf, cloves, peppercorns and onion
3. Fry about 5 minutes, or until the onions are golden brown
4. Add the cubed lamb, turmeric, chilli powder, coriander seeds, cinnamon stick, garlic and most of the salt and stir-fry for about 5 minutes over a medium heat
5. Pour in 900ml of the water and cover the pan with a lid or foil, making sure the foil doesn't come into contact with the food
6. Simmer over a low heat for about 35-40 minutes, or until the water has evaporated and the lamb is tender
7. Put the lentils into a saucepan with 600ml water and boil for about 12-15 minutes, or until the water has almost evaporated and the lentils are soft enough to be easily mashed
8. If lentils are too thick, add up to 2/3 cup water to loosen them
9. When the lamb is tender, stir-fry the mixture using a wooden spoon, until some free oil begins to appear on the sides of the pan
10. Add the cooked lentils to the lamb and mix together well
11. Add the tomatoes, chillies, and fresh coriander and serve