Pakistani Slow Cooked Lamb with Lentils

Pakistani Slow Cooked Lamb with Lentils

Recipe only

This Pakistani slow cooked lamb and lentils dish is rich in tradition. The cuisine is similar to that of Northern India with lots of influence from the Middle East and the Far Eastern regions. The cuisine changes from region to region with in Pakistan, like that of India.

INGREDIENTS

1/2 cup cracked wheat (burghul)

1/2 cup urad dal (small split black beans)

1/2 cup mutter dal (yellow split peas)

1 kg lamb chops (Chump)

10 fresh garlic cloves, finely chopped

2 cm piece fresh, peeled ginger, finely chopped

2 tablespoons ghee (clarified butter)

1/4 teaspoon saffron threads

1 tablespoon ground coriander

1 tablespoon ground cumin

1 tablespoon chaat masala

1 tablespoon chili powder

1 teaspoon ground turmeric

1/2 cup fresh coriander leaves, chopped

1/2 cup fresh mint leaves, chopped

1 fresh long green chili, sliced

1 fresh lemon cut into wedges

1/2 cup fried onions

METHOD

1. In a large bowl add the lentils (all three) in fill with cold water to cover, soak in the fridge overnight. Rinse under running water and then drain the next day.

2. In a large sauce pan add the lentils, lamb, ginger and garlic. Add 1.5 litres of water and bring to the boil. Reduce the heat to low and cook for 2 hours, skimming any muck that forms on the surface.

3. Now take out only the lamb and put on a work surface to cool. Once cool, remove all the bones and discard. Chop the lamb finely.

4. In another sauce pan heat the ghee over medium heat. Add the saffron and spices and cook for 1 minute. Now add the reserved lentil mixture and the lamb. Reduce the heat to low and cook for 10 minutes.

5. Spoon on to plates or into bowls and garnish with the fried onion, coriander, mint, and chili. Serve with the lemon wedges.