Lamb with Lentils
800 grams Boneless Lamb, cut into pieces
2 Bay Leaves
1 Onion, sliced
1/2 tsp Ground Turmeric
1 tsp Chilli Powder
1 Tbsp Ground Coriander
2 Small Pieces Cinnamon Sticks
5-6 Cloves of Garlic, crushed
1 Tbsp Grated Ginger
1 tsp Salt
1/2 Cup Yellow Split Peas
2 Tomatoes, cut into quarters
2-3 Fresh Green Chillies, sliced
2 Tbsp Chopped Fresh Coriander Leaves
Heat two tablespoons of oil in a pan and add the bay leaves, cloves and peppercorns. When smoky add the onions, stir and cook until the onions turn brown.
Add the turmeric, chilli powder, ground coriander, cinnamon sticks, garlic, ginger and salt and stir.
Cook for a couple of minutes stirring frequently.
Add the lamb and stir thoroughly.
Cook for five minutes on high heat stirring frequently.
Add one and half cups of water and stir.
When it comes to a boil lower the heat, cover and simmer until the lamb is tender. While the lamb is cooking thoroughly wash the lentils and boil in two cups of water. Cook until the lentils are soft.
Add the cooked lentils to the lamb together with the tomatoes, green chillies and fresh coriander.
Stir thoroughly and cook for another couple of minutes.