Summary

Ingredients

For the stew:

• 150 g lamb
• 6 tablespoon extra virgin olive oil
• 0.5 teaspoon ½ garam masala
• 0.5 teaspoon ½ fennel seeds, ground in a mortar
• 1 pinch clove powder
• 1 pinch coriander powder
• 1 onion (s)
• 1 carrot (s)
• 1 potato (s)
• 200 ml lamb stock
• water
• 0.5 teaspoon ½ salt
• 100 g lentils, red

For the dip:

• 2 tablespoon natural yogurt
• 1 tablespoon sour cream
• 1 clove (s) garlic, grated
• 1 tablespoon extra virgin olive oil
• 1 pinch lemon zest
• salt and pepper

For the dough:

• 200 g lentil flour
• 1 pinch (s) black pepper
• 1 pinch (s) cumin powder
• 1 clove (s) garlic, grated
• 0.5 teaspoon ½ salt
• water
• some neutral oil, e.g. rapeseed oil, to drizzle over
• Frying fat, e.g. rapeseed oil

Print Recipe Pin Recipe

Instructions

1. The stew:
2. Cut the lamb into bite-sized pieces. Make a marinade from 4 tablespoons of olive oil, garam masala, ground fennel seeds, clove powder and coriander and marinate the meat cubes in it for about 6 hours.
3. Peel the onion, carrot and potato and cut into small cubes. Heat 2 tablespoons of oil in a casserole and let the onion cubes sauté. Add the marinated meat cubes and sauté. Deglaze with the lamb stock and a little water and let simmer for about 45 minutes.
4. In the meantime, bring the lentils to the boil with enough water to cover them about a finger`s width. After about three minutes, cover the pot, switch off the stove and let the lentils cook with the residual heat. They should still have a bit of bite and not have fallen to a pulp.
5. Now add the carrot and potato cubes to the meat and cook in the stew until soft. Finally add the cooked lentils and mix well. Season to taste with salt.
6. The dip:
7. Mix yogurt, sour cream, lemon zest and oil well and season with salt and pepper.
8. For the papadam:
9. Mix the lentil flour (I put the red lentils through the coffee grinder) with pepper, cumin, the grated garlic and salt. Now slowly add enough water to form a well-malleable dough that loosens from the edge of the bowl.
10. Heat the frying fat in a pan (wok is ideal here) to 160 ° C.
11. Roll the dough into plum-sized balls, drizzle them with a little oil and roll them out between two layers of cling film. Let the flatbreads slide into the hot fat and fry until crispy.
12. Pour the stew into a deep plate, sprinkle some dip on top and serve with papadam.
13. Tip: Instead of the lentil flour you can also use chickpea flour.