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1 Peel, rinse and dice potatoes 2 Rinse cauliflower; Soak in water with some salt for 30 minutes; Remove and rinse; Cut into florets.

Lentils With Venison And Tomatoes

Ingredients :

450g venison, 1.5t coriander seeds, 3 cloves of garlic, 12g ginger, 1/3 cup of split red lentils, 2 tomatoes (medium), 2 green chili peppers, 30g coriander, 4T corn oil, 1 onion (medium), 2.5 cups of water.

(1) some ground black pepper, some salt.
(2) 1 bay leaf, 2 cloves, 4 black pepper corns.
(3) 1/2t ground turmeric, 1.5t chili powder, 1t garam masala, 1 2.5cm-long cinnamon stick, 1t salt.
(4) 3 cups of stock, 3/4 cup of water.

Preparation :

1. Rinse split red lentils; Soak in water for 3 hours; Remove; Rinse; Drain.
2. Rinse venison; Discard the fat; Cut into cubes; Marinate in seasoning (1) for 30 minutes.
3. Rinse and chop coriander finely.
4. Peel, rinse and mince ginger.
5. Peel, rinse and mince garlic.
6. Crush 1.5t coriander seeds.
7. Peel, rinse and slice an onion.
8. Heat a deep pan over a high heat; Add 4T corn oil; Heat over a high heat; Turn to a low heat; Add seasoning (2) and the onion; Stir-fry over a low heat till golden brown; Add the venison from the step 2; Add seasoning (3), the crushed coriander seeds, the garlic and the ginger; Stir-fry over a medium heat for 5 minutes; Add seasoning (4); Bring to the boil over a medium heat; Turn to a low heat; Cover the pan with a lid; Simmer over a low heat for 40 minutes.
9. Rinse, seed and chop green chili peppers.
10. Rinse and quarter tomatoes.
11. Add 2.5 cups of water to a pot; Bring to the boil over a high heat; Turn to a low heat; Add the lentils; Cook over a high heat for 15 minutes; Turn off the heat; Transfer to the venison mixture from the step 8; Stir well; Add the tomatoes, the green chili peppers and the coriander; Stir-fry over a medium heat till mixed. Ready to serve.