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TID: SBBSecho 3.23-Win32 master/500ef7050 Mar 03 2025 MSC 1942
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NOTE: SlyEdit 1.89e (2025-02-09) (ICE style)
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Lentil Keema
 Categories: Indian, Vegetarian
      Yield: 4 Servings
 
    120 g  Dried brown or green lentils
      1 lg Onion
      8 cl Garlic; up to 10
     20 g  Fresh ginger
           Fresh mint & cilantro;
           - a handful
    1/2 ts Chilli flakes -OR-
    1/4 ts Chilli powder
      2 tb Light cooking oil
      1 pn Salt; up to 2
      1 tb Cumin; seeds or ground
      1 tb Ground coriander
      1 tb Ground turmeric
    100 g  Natural yoghurt
      1 tb Flour (optional)
    100 g  Frozen peas
 
  Place your lentils in a large saucepan and cover with cold, unsalted
  water. Bring to the boil, then reduce to a simmer. Cover and simmer
  for 20 minutes. You can soak them first to reduce the cooking time if
  you have time.
  
  Meanwhile, peel and finely slice your onion. Place half in a blender
  or food processor, and set half to one side to use in a moment.
  
  Peel the garlic and add to the blender, then roughly chop your ginger
  and add that too. Add most of the mint and coriander, including the
  soft stalks and discarding any tough mint stalks. Set aside the
  remainder. Add the chilli, and 1 tb each of oil and water, then blend
  to a smooth paste.
  
  Heat 1 tb oil in a large non-stick pan and add the reserved finely
  sliced onion and a pinch or two of salt. Fry on a medium heat for 2
  to 3 minutes to start to soften, then add the cumin, coriander and
  turmeric. Stir for a minute to coat the onion in the spices, then
  pour over the paste from the blender and stir in slowly and gently.
  Turn the heat down very low, and let it cook gently.
  
  Measure the yoghurt into a bowl, and add 1 tb hot paste mixture. Stir
  in well, then repeat. Repeat this step until your yoghurt has doubled
  in volume and is warm to the touch, then tip the whole lot back into
  the saucepan and stir through. This brings the yoghurt gently to
  temperature, which should stop it splitting and separating, but if it
  does separate a little, simply add a tablespoon of flour and beat it
  briskly to bring it back together again, then thin with a little
  water and beat some more until it is well combined.
  
  When your lentils are soft, thoroughly drain and rinse them, and add
  to the sauce. Mix well and cook for a further 10 minutes. Add the
  frozen peas a minute or two before serving, and garnish with the
  reserved fresh coriander and mint.
  
  To Keep:
  
  Store in an airtight container, jar or food storage bag in the
  refrigerator for up to 3 days, or freezer for up to 3 months. Defrost
  thoroughly and reheat to piping hot to serve.
  
  Recipe by Jack Monroe
  
  Recipe FROM: 
 
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