Tuesday, August 10, 2010

Lahore-style lamb with split peas

This is a lovley spicy-interesting rather than spicy-blow-your-head-off kind of thing and well worth a try. I forgot to take a photo until my ravenous husband and I had both half-finished our bowls of food. Sorry!


1 bay leaf
4 black peppercorns
1 onion, sliced
450g/1lb lean lamb,boned and cubed or whatever you found on the reduced shelf - I used 2 lamb chops, or a half shoulder would also work fine)
1/4 tsp ground turmeric
1 1/2 tsp cayenne
1 tsp ground coriander or crushed coriander seeds
2-4 '' piece of cinnamon stick
2 cloves garlic, crushed
1 tsp salt
1.25/ 5 cups water
150 g/1 cup yellow split peas

2 tomatos, finely chopped
2 fresh green chillies, chopped (optional)
1-2 tbsp fresh coriander/cilantro

Put everything up to the split peas in the slow cooker and cook on low for 8-10 hours. Add the final 3 ingredients about half an hour before the end or stir in just before serving. We didn't use the chillies but they were in the recipe I'd adapted so you may enjoy them if you like things hot.

Well, I don't know if it's authentic but it's really, really good! The split peas went all silky and the tastes were complex, unlike the cooking method which was simplicity itself. I liked that the heat came mainly from the cinnamon rather than the cayenne. We had it with rice and added a splodge of natural yoghurt and it would have been fantastic with a couple of peshwari naan breads. Yum!

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