Lamb Quantee My Recipebox:




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Author sreya85 Servings 0 persons
Published October 25, 2007 Cooking Time 1 hour
Main Ingredient Lamb Preparation Time mins

Description

Recipe of Lamb Quantee

Ingredient Name Quantity Unit
mixed beans (kidney beans, black-eyed beans, chickpeas, soya beans, mung beans, green beans, black beans, white beans, red beans)  2 Cup
lamb (chicken can be used), cut into small pieces  1 Lbs
jwanu (lovage seeds)  1 Teaspoons
fennel seeds  1 Teaspoons
mustard seeds  1 Teaspoons
cumin powder  1 Tablespoons
coriander powder  1 Tablespoons
garlic, minced  1 Tablespoons
ginger, minced-3 fresh red chilies, minced  1 Tablespoons
turmeric   To Taste
freshly ground pepper  1 Teaspoons
chopped tomatoes  1 Cup
yogurt  2 Cup
rich lamb broth  4 Cup
musturd oil  3 Tablespoons
Salt   To Taste
green onion, finely chopped, for garnish  2 Tablespoons

Directions
In a large bowl with water soak beans overnight. Drain the water, wash the beans. Cover the bowl and set it in a warm place to allow sprouting. It takes about 2-3 days depending on the desired length of sprouts. To cook, in a large bowl combine lamb, salt, and pepper with 1 tablespoon of musturd oil. In a sauce pan heat 2 tablespoons of oil; fry jwanu, fennel seeds, and musturd seeds until light brown. Add the lamb mixture and brown well. Add 3 cups of sprouted beans and fry for 2 min. under medium heat. Add chilies, cumin, coriander, garlic, ginger, turmeric, salt, and pepper. Stir well to coat the meat and sprouted beans, for about 2 min. Add tomatoes, broth and yogurt to the beans mixture. Bring to a boil and let simmer over low heat until the meat and sprouts are tender and the desired consistency of the soup has been achieved. Garnish with chopped green onions. Serve with rice.
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