Ingredients

5ml olive oil or canola oil (1T)

500g diced lamb pieces with fat removed

2 medium onions, peeled and cut into eight

2 cloves garlic, crushed

1tsp fresh ginger, finely chopped

4 medium carrots, sliced lengthwise and then quartered

1 tsp (5ml) ground cumin

1tsp (5ml) ground coriander

1tsp (5ml) turmeric

1tsp (5ml) paprika

¼ cup of brown lentils

1 ¼ cup of rice

5-10ml chicken stock powder (1-2t ) dissolved in 250ml boiling water

1tin tomato paste (65g)

15ml Chutney

2 Whole tomatoes diced

1 Tablespoon brown sugar

2 Large Aubergines

2 Large red onions

1 Red pepper

Salt and Pepper for seasoning

 

Method

1.  Heat the oil in a large sauce pan and stir-fry the meat on a high heat until browned, remove from saucepan and set aside.
2. Reduce the heat slightly and gently fry the onions, garlic, ginger, cinnamon sticks, bay leaves and whole cloves. Using the same saucepan and no extra fat, cook for approximately 5-8 minutes stirring occasionally.
3. Add the carrots, mushrooms, lentils, and ground cumin. Ground coriander, paprika, turmeric, pinch of salt and pepper cook for approximately 2 minutes then add and stir in prepared stock . Then cook covered for 10 minutes on a low heat.
4. Meanwhile cook the rice in lightly salted water in another saucepan until just tender.
5. Add your cooked meat, tomato paste, whole tomatoes, brown sugar, chutney and about ½ a cup (125ml) of water. Cook covered for 45 minutes or until the meat and lentils are soft. Stir occasionally and if necessary add more water to make enough gravy.
6. Meanwhile slice 2 whole Aubergine in 1cm thick rings, slice 2 red onions into thick rings and cut up 1 red pepper into large chunks. Build a kebab, drizzle with olive oil and bake in the oven for 10-15 minutes.
7. Add freshly ground pepper and salt to taste and serve with rice and Aubergine, red onion and red pepper kebab.

Rob Douglas
Chef