Soak both lots
of lentils and the chickpeas overnight in separate bowls of cold water.
The next day,
drain the pulses and place them in a large saucepan with the lamb. Pour
over enough boiling waeter to cover the lentils and meat and season
generously with salt. Bring to the boil, skim any scum from the surface,
then cover and simmer, stirring occasionally, for about 20 minutes.
Tip all the
prepared vegetables (except the sliced onion) into the pan, stir and
continue cooking for a further 40 minutes until the lentils and vegetables
are cooked and the lamb is tender. Drain the liquid from the pan and
reserve. Remove the pieces of meat with a slotted spoon. Set the meat
aside and tip the vegetables and lentils into a blender or food processor.
Process to a thick puree.
Heat the ghee
or oil in a large heavy-based saute pan and fry the sliced onion over a
low heat for 5 minutes until it is softened and golden.
Add the masala
sauce to the softened onion and cook gently for a further 3 minutes. Stir
in the dry spice mixture and cook, stirring, for 3 minutes.
Add the lamb
and vegetable puree to the pan, together with the tomato puree and
reserved cooking liquid. Season, cover and simmer for 30 minutes until
thick. If it becomes too dry, add a little water. Taste and adjust the
seasoning if necessary. Transfer to a warmed serving dish, garnish with
fried onions and serve.
Serves 6
A hearty dish of lamb and lentils, this is
a filling meal that can be served with bread instead of rice, if you
prefer.
