Two kinds of lentils with lamb

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Directions

1. 1

   Soak the lentils separately in 250 ml cold water overnight

2. 2

   Dice the lamb salmon and cover and chill. Peel onions and garlic. Finely dice the onions, press the garlic through a garlic press. Lightly crush cardamom capsules in a mortar and remove the green shells (black seeds remain). Add coriander seeds and cumin and crush everything finely. Wash the coriander greens, shake dry and pluck off the leaves, except for something to garnish

3. 3

   Heat 1 1/2 tablespoons of oil in 2 small pots. Fry 1/3 onions and garlic in each pot. Put 1/3 of the spice mixture (approx. 1/2 teaspoon), 1 chilli pepper and some pepper from the mill into each pot and steam for approx. 1 minute while stirring. Place red and brown lentils separately with the soaking water in each pot. Add just under 1/2 tsp. salt and bring to the boil. Stir from time to time. Let the red lentils simmer for a maximum of 1 minute, then remove from the heat immediately, cover and allow to simmer for 8-10 minutes. Simmer covered mountain lentils over a low heat for about 6 minutes (Pardina lentils only simmer for 4-5 minutes). Stir in between. Remove the mountain lentils from the heat as well and let them simmer for 4-5 minutes.

4. 4

   Heat 2 tablespoons of oil in a frying pan and fry the meat for 1-2 minutes, turning it over. Add remaining onions, garlic and spice mixture and continue to fry for about 1 minute. Season with salt and pepper, fold in coriander leaves and remove the meat from the pan. Pour approx. 200 ml of hot water (or broth) into the pan, bring to the boil, simmer for approx. 1 minute, dissolving the meat. Put the finished lentils into the pan, spread the meat on top and garnish with coriander leaves

5. 5

   waiting time approx. 12 hours

Nutrition Facts

KCAL
460 kcal

CARBS
33 g

FATS
18 g

PROTEINS
41 g