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Name: Lentils with Lamb and Tomatoes
Prep time: 30 min
Cook time: 1 h
Total time: 1 h 30 min
Yield: 4
Cuisine: American
Ingredients: 1 1/2 ts Chilli powder; 1 ts Garlic pulp; 4 tb Corn oil; 450 g Lean lamb, boned and cubed; 1 Bay leaf; 1/4 ts Turmeric; 1 1/2 l 6.5 cups water; Yellow split peas; 2 md Tomatoes, quartered; 2 Cloves; 4 Black peppercorn; 50 g Round yellow lentils or; 1 1/2 ts Salt; 2 1/2 Cm cinnamon stick; 1 md Onion, sliced; 2 Fresh green chillies; 1 ts Crushed coriander seeds; 1 tb Chopped fresh corainder

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INGREDIENTS

1 1/2 ts Chilli powder
1 ts Garlic pulp
4 tb Corn oil
450 g Lean lamb, boned and cubed
1 Bay leaf
1/4 ts Turmeric
1 1/2 l 6.5 cups water
Yellow split peas
2 md Tomatoes, quartered
2 Cloves
4 Black peppercorn
50 g Round yellow lentils or
1 1/2 ts Salt
2 1/2 Cm cinnamon stick
1 md Onion, sliced
2 Fresh green chillies
1 ts Crushed coriander seeds
1 tb Chopped fresh corainder

INSTRUCTIONS

1. Heat the oil in a deep round-bottomed frying pan (skillet) or wok. Lower the heat slightly and add the bay leaf, cloves, peppercorns and onion. Fry about 5 minutes, or until the onions are golden brown. 2. 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. 3. Pour in 900ml (3 1/4 cups) of the water and cover the pan with a lid or foil, making sure the foil doesnt come into contact with the food. Simmer over a low heat for about 35-40 minutes, or until the water has evaporated and the lamb is tender. 4. Put the lentils into a saucepan with 600ml (2.5 cups) 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. If lentils are too thick, add up to 2/3 cup water to loosen them. 5. 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. 6. Add the cooked lentils to the lamb and mix together well. 7. Add the tomatoes, chillies, and fresh corainder and serve. Tip: You can substitute the lamb with boned and cubed chicken but reduce the amount of water in Step 3 to 300ml (1 1/4 cups) and cook uncovered, stirring occasionally for 10-15 minutes or until the water has evaporated and the chicken cooked through. Enjoy! Imran C. Posted to EAT-L Digest 15 November 96 Date: Sat, 16 Nov 1996 15:56:00 +1000 From: "I. Chaudhary"

NOTES

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Lentils with Lamb and Tomatoes

1 1/2 ts Chilli powder
1 ts Garlic pulp
4 tb Corn oil
450 g Lean lamb, boned and cubed
1 Bay leaf
1/4 ts Turmeric
1 1/2 l 6.5 cups water
 Yellow split peas
2 md Tomatoes, quartered
2 Cloves
4 Black peppercorn
50 g Round yellow lentils or
1 1/2 ts Salt
2 1/2 Cm cinnamon stick
1 md Onion, sliced
2 Fresh green chillies
1 ts Crushed coriander seeds
1 tb Chopped fresh corainder

1. Heat the oil in a deep round-bottomed frying pan (skillet) or wok. Lower  the heat slightly and add the bay leaf, cloves, peppercorns and onion. Fry  about 5 minutes, or until the onions are golden brown.    2. 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.    3. Pour in 900ml (3 1/4 cups) of the water and cover the pan with a lid or  foil, making sure the foil doesnt come into contact with the food. Simmer  over a low heat for about 35-40 minutes, or until the water has evaporated  and the lamb is tender.    4. Put the lentils into a saucepan with 600ml (2.5 cups) 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. If lentils are too thick, add  up to 2/3 cup water to loosen them.    5. 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.    6. Add the cooked lentils to the lamb and mix together well.    7. Add the tomatoes, chillies, and fresh corainder and serve.    Tip: You can substitute the lamb with boned and cubed chicken but reduce  the amount of water in Step 3 to 300ml (1 1/4 cups) and cook uncovered,  stirring occasionally for 10-15 minutes or until the water has evaporated  and the chicken cooked through.    Enjoy!    Imran C.  Posted to EAT-L Digest 15 November 96    Date:    Sat, 16 Nov 1996 15:56:00 +1000    From:    "I. Chaudhary" <imranc@ONTHENET.COM.AU>

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Nutrition

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Serving Size: 1 Serving (256g)
Recipe Makes: 4 Servings

Calories: 803
Calories from Fat: 768 (96%)

Amt Per Serving		% DV

	Total Fat 85.3g	114 %
	Saturated Fat 7.1g	35 %
	Monounsaturated Fat 49.4g
	Polyunsanturated Fat 24.9g
Cholesterol 0mg		0 %
Sodium 49.2mg		2 %
Potassium 294.8mg		8 %
Total Carbohydrate 13.3g		4 %
	Dietary Fiber 5.4g	22 %
	Sugars, other 7.9g
Protein 2.7g		4 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 803

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