INGREDIENTS

INSTRUCTIONS

Heat the oil in a deep round-bottomed frying pan (skillet) or wok.
Lower the heat slightly and add the bay leaf, cloves, peppercorns and
onion. Fry about 5 minutes, or until the onions are golden brown. Add
the cubed lamb, turmeric, chilli powder, coriander seeds, cinnamon
stick, garlic and most of the salt and stir-fry for about 5 minutes
over a medium heat. Pour in 900ml (3 1/4 cups) of the water and cover
the pan with a lid or foil, making sure the foil doesn't come into
contact with the food. Simmer over a low heat for about 35-40  minutes,
or until the water has evaporated and the lamb is tender.  Put the
lentils into a saucepan with 600ml (2.5 cups) water and boil  for about
12-15 minutes, or until the water has almost evaporated and  the
lentils are soft enough to be easily mashed. If lentils are too  thick,
add up to 2/3 cup water to loosen them. When the lamb is  tender,
stir-fry the mixture using a wooden spoon, until some free  oil begins
to appear on the sides of the pan. Add the cooked lentils  to the lamb
and mix together well. Add the tomatoes, chillies, and  fresh corainder
and serve.  Tip: You can substitute the lamb with boned and cubed
chicken but  reduce the amount of water in Step 3 to 300ml (1 1/4 cups)
and cook  uncovered, stirring occasionally for 10-15 minutes or until
the water  has evaporated and the chicken cooked through.  Enjoy!
Imran C. Posted to EAT-L Digest 15 November 96  Date:    Sat, 16 Nov
1996 15:56:00 +1000  From:    "I. Chaudhary" <imranc@ONTHENET.COM.AU>

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