Punjabi Split Chickpeas And Lamb Curry Food

LAMB AND CHICKPEA CURRY

Steps:

• Place the cubed lamb in a large bowl. In a medium bowl, combine the curry powder, paprika, cumin, rosemary, thyme, fennel, 2 tablespoons salt, and 1 teaspoon pepper. Add the seasonings to the lamb, toss well to coat, and set aside for 15 to 30 minutes.
• Meanwhile, heat the oil in a large (11-inch) Dutch oven, such as Le Creuset, over medium heat. Add the onion and ginger and saute for 5 minutes, until the onion is translucent. Add the garlic and cook for one minute. Raise the heat to medium high, add the lamb and all the seasonings in the bowl, and saute for 10 to 15 minutes, stirring occasionally, until the lamb is evenly browned. Add the chicken stock, coconut milk, wine, tomato paste, brown sugar, maple syrup, and harissa. Bring to a boil, lower the heat, and simmer, partially covered, for 1 hour, stirring occasionally.
• Add the carrots, celery, raisins, chickpeas, and 2 teaspoons salt, bring to a boil, lower the heat, and simmer, partially covered, for another 30 minutes. Serve hot in shallow bowls with the rice, a dollop of yogurt, and a sprinkling of parsley.

PUNJABI SPLIT CHICKPEAS AND LAMB CURRY

Steps:

• 1. Soak the dal in water to cover by 2 inches about 1 hour, then drain. Heat the oil in a large nonstick wok or saucepan over medium-high heat and cook the cardamom pods and cinnamon about 30 seconds. Add the onion and cook, stirring, until golden, about 5 minutes. Add the ginger, garlic, and green chili peppers, then add the coriander, 1 teaspoon garam masala, turmeric, and salt.2. Add the lamb and cook, stirring, until browned, about 20 minutes. Add the dal and cook another 5 minutes. Then add the water and cook until the meat is tender and the dal creamy, about 30 minutes. 3. Add the tomatoes, lemon juice, cilantro, and mint and cook about 10 minutes to blend the flavors. Transfer to a serving dish, sprinkle the garam masala on top, and serve.From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.