| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Vegetables |
|
Tamara2 |
1 |
Servings |
INGREDIENTS
| 60 |
|
Olive oil, 3 tablespoons |
| 1 |
|
Onion, diced |
| 1 |
T |
Ground coriander |
| 1/2 |
T |
Ground cumin |
| 1 |
kg |
Lean lamb, diced |
| 30 |
g |
Tomato paste, 1 1/2 |
|
|
tablespoons |
| 30 |
g |
Red pepper paste, recipe |
|
|
attached |
| 1/2 |
c |
Green lentils, soaked |
|
|
overnight |
| 3/4 |
c |
Chick peas, soaked overnight |
| 1/2 |
c |
Black-eyed peas, soaked |
|
|
overnight |
| 1/2 |
c |
Coarse bulgar |
| 4 |
|
Cloves garlic, minced |
| 1 |
|
Light vegetable stock, 4 |
|
|
cups |
| 1 |
kg |
Purslane, watercress or |
|
|
silverbeet washed |
|
|
and coarsely |
|
|
chopped |
|
|
Sea salt to taste |
| 2 |
|
Lemons, juice only |
| 80 |
|
Olive oil, 4 tablespoons |
| 1 |
t |
Chilli flakes |
| 2 |
t |
Dried mint |
INSTRUCTIONS
Heat the olive oil until smoking then add the onions and saut until
golden. Add the coriander and cumin and mix briefly with the onions
until fragrant then add the lamb and cook over a high heat until the
meat is cooked on the outside, about 5 minutes. Add the lentils,
chickpeas and black-eyed peas with and simmer the casserole for 25
minutes. Add the garlic and bulgar and mix well, adding 2 cups water
then continue simmering for about 20 minutes. Season to taste and add
the chopped greens and mix well to allow the greens to wilt, cook for
a further two minutes. To make the flavoured oil, heat the oil with
the chilli flakes and mint until the oil begins to sizzle. To serve,
divide the casserole amongst dishes and drizzle about a tablespoon of
the hot oil over the top. Converted by MC_Buster. Per serving: 1704
Calories (kcal); 132g Total Fat; (65% calories from fat); 38g Protein;
120g Carbohydrate; 0mg Cholesterol; 716mg Sodium Food Exchanges: 3 1/2
Grain(Starch); 1 1/2 Lean Meat; 9 1/2 Vegetable; 1/2 Fruit; 26 Fat; 0
Other Carbohydrates Converted by MM_Buster v2.0n.
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