Lamb and Lentil Stew
- 125 grams dried Split pea
- 600 grams lamb (ready to cook, such as shoulder)
- 2 onions
- 2 garlic
- 2 fixed boiling potatoes
- 200 grams Pumpkin (such as nutmeg, Hokkaido)
- 2 tablespoons olive oil
- 400 milliliters lamb stock
- 400 milliliters vegetable stock
- 400 grams diced tomatoes (canned)
- 1 teaspoon ground Cumin
- 1 teaspoon ground cilantro
- 1 teaspoon Turmeric
- 1 teaspoon Garam Masala
- peppers (freshly ground)
- 125 grams green Lentils
- 1 small Eggplant
- 100 grams red Lentils
- 250 grams Long grain rice
- ½ bunch cilantro
Soak split peas overnight in cold water.
Rinse meat, pat dry, cut into small cubes.
Peel onions and garlic and chop finely. Peel potatoes and cut into bite-sized cubes. Cut pumpkin pulp into bite-sized cubes.
Heat oil in a saucepan and brown meat on all sides. Add onion, garlic, well drained split peas and tomatoes. Add spices, season with salt and pepper, simmer for about 30 minutes on medium heat. Add green lentils, pumpkin and potato cubes and simmer for another 30 minutes. Rinse and dry eggplant, cut into small cubes.
At the end of cooking, add red lentils and eggplant and simmer for 15-20 minutes. If necessary, add more water.
Cook rice in 500 ml (approximately 2 cups) of boiling salted water.
Rinse cilantro, shake dry and chop coarsely.
Season stew and sprinkle with cilantro. Serve with rice.