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New Recipes

1 Soak 1/4 cup of red split peas in water for 3 hours; Remove; Discard the stones if any; Rinse; Drain 2 Soak 20g yellow split peas in water for 3 hours; Remove; Discard the stones if any; Rinse; .


Spiced Lamb With Chili

Ingredients :

260g lamb tenderloin, 18g ginger, 4 cloves of garlic, 3 onions, 1bay leaf, 1.25 cups of stock, 2 green chili peppers, 2 red chili peppers, 2 stalks of coriander, 1t salt, 1T oil.

SEASONINGS:
(1) some lemon juice, some ground black pepper.
(2) 1t chili powder, 1t garam masala, 1/4t ground cardamom, 120ml plain low fat yoghurt.

Preparation :

1. Rinse lamb tenderloin; Trim off the fat; Cut into even-sized strips; Marinate in seasoning (1) for 30 minutes.
2. Peel, rinse and mince ginger.
3. Peel, rinse and mince garlic.
4. Add seasoning (2) to a big mixing bowl; Mix well; Add the minced ginger and the minced garlic; Mix well; Add the lamb from the step 1; Mix well; Chill in the fridge for 70 minutes to marinate.
5. Peel, rinse and chop onions.
6. Rinse, seed and slice green chili peppers lengthways.
7. Rinse, seed and slice red chili peppers lengthways.
8. Rinse coriander; Chop most; Discard the stems of the remaining.
9. Heat a skillet over a high heat; Add 1T oil and heat over a high heat; Turn to a low heat; Add the onions; Stir-fry over a low heat till lightly brown; Add 1 bay leaf and the lamb together with the marinade; Stir-fry over a medium-low heat for 3 minutes; Add 1.25 cups of stock; Cover with a lid; Cook over a low heat till the liquid evaporated; Stir-fry over a medium heat for 1 minute; Add the red chili peppers, the green chili peppers and the chopped coriander; Stir-fry over a low heat till the peppers have become soft; Turn off the heat; Arrange on a serving plate; Garnish with the remaining coriander; Ready to serve.