Okay, today’s freezer items were Indian vegetable smash and lamb for stewing. The vegetable smash I made back in September, and it tasted as good (maybe even better) as the first time around.
I used the lamb to make lentils and lamb. The earthiness of the lentils goes so well with the flavor of the lamb. If you prefer you can make this a vegetarian dish, which is normally how I make it.
- ½ medium onion, finely chopped
- 1 knob ginger, finely grated (totaling ½ tbs)
- 2-3 cloves garlic, finely chopped
- 1 tbs mustard oil
- 1 cinnamon stick
- 3 cloves
- 2 cardamom pods, slightly crushed
- 1 tsp ground cumin
- 1 tsp ground coriander
- ½ tsp chili powder
- cups split lentils, picked over for stones and briefly rinsed
- 1/2 to 1 tsp garam masala
- ½ to 3/4 pound lamb for stewing (optional)
In a heavy-bottom pot over medium heat, add the mustard oil and about 1 or 2 more tablespoons of a neutral oil. When hot, add the onion, ginger, garlic, cinnamon stick, cloves and cardamom pods. Fry until the onions are soft and begin to get lightly browned. Turn down the heat if the garlic and ginger begin to burn. Once the onions are soft, add the cumin, coriander and chili powder. Cook for about 30 seconds to 1 minute, mixing well to coat the onion mixture. Add the rinsed lentils and stir to combine with the onion mixture. Add about 2 cups of water to begin. Bring the pot to a boil, then turn down the heat to a simmer. Allow the lentils to simmer, stirring occasionally If the lentils absorb all the water before they are done add more water, about ½ to 1 cup at a time. It usually takes less than 30 minutes to cook the lentils. Once they are done, add salt to taste and the garam masala and turn off the heat. When the lamb is done, add it to the lentils, give it a quick stir and it’s done. Enjoy with an Indian bread of your choice.