Indian Lentil Curry with Pork
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 25 mins |
| Total Time | 55 mins |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 125 g lentils, (mountain lentils or pardina lentils)
- 150 g lentils, red
- 0.5 teaspoon ½ meat stock, instant
- 0.5 teaspoon ½ vegetable stock, instant
- 400 g pork
- 2 onions)
- 2 cloves garlic)
- 8 cardamom pods
- 1 ½ tablespoon coriander (coriander seeds)
- 1 teaspoon cumin
- 2 chilli pepper (s), each approx. cm in size (or 1 fresh pod)
- 1 tablespoon ghee, or oil
- 2 tablespoon tomato paste
- possibly salt and pepper
- 1 teaspoon garam masala
- a few stalks coriander, or 2 teaspoons dried coriander
Print Recipe
Pin Recipe Instructions
- Cook the lentils separately in a small saucepan with a little water. Wash the red lentils well beforehand, as they contain a lot of starch. After about 5 minutes of cooking time, add 1/2 teaspoon of the instant broth to the cooked lentils and cook for another 5-10 minutes (please keep tasting the lentils, as above all the red lentils cook faster and therefore . 5 minutes earlier than the mountain lenses).
- Then pour off the lentils and collect the cooking water and set aside.
- While the lentils are cooking, cut the pork into small cubes (about 1 cm). Put aside. Cut the onions into small cubes and also dice (or press) the garlic. Also put aside.
- For the spice mixture, remove the peel from the cardamom pods and finely crush the seeds. Now also put the coriander seeds, cumin and chili peppers in the mortar and finely crushed.
- Heat the ghee (or oil) in a wok pan or saucepan. Add the onions and garlic and fry until golden brown. Then add the meat and fry vigorously. Now add the spice mixture and fry for another 2 minutes. Add the tomato paste and let it sweat lightly. The whole thing is now extinguished and stirred with a large shot of the lentil boiling water. Then add the lentils and simmer for another 5 minutes.
- Season to taste with garam masala (not too much, so that it still tastes like cardamom and coriander) and season with salt and pepper if necessary. Finally sprinkle with coriander greens and fold in a little.
- Serve with basmati rice and naan bread.
- Natural yogurt and a mango chutney go particularly well with it.
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