Indian-style lamb stew

Ingredients for 3 servings:

• 150 g lamb
• 6 tbsp extra virgin olive oil
• ½ tsp garam masala
• ½ tsp fennel seeds, ground
• 1 tsp. clove powder
• 1 pinch of coriander powder
• 1 onion(s)
• 1 carrot(s)
• 1 potato(s)
• 200 ml Lamb stock
• n. B. water
• ½ tsp salt
• 100 g lentils, red
• 2 tbsp natural yogurt
• 1 tbsp sour cream
• 1 garlic clove(s), grated
• 1 tbsp extra virgin olive oil
• 1 pinch of lemon zest
• e.g. salt and pepper
• 200 g lentil flour
• 1 pinch(s) black pepper
• 1 pinch(s) cumin powder
• 1 garlic clove(s), grated
• ½ tsp salt
• n. B. water
• some oil, neutral, e.g. rapeseed oil, for drizzling
• Frying fat, e.g. rapeseed oil

Instructions

Working time approx. 30 minutes; Rest time approx. 6 hours; Cooking/baking time approx. 1 hour; Total time approx. 7 hours 30 minutes

with lentils, yogurt dip and papadum

The stew: Cut the lamb into bite-sized pieces. Make a marinade with 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. Peel the onion, carrot, and potato and cut into small cubes. Heat 2 tablespoons of oil in a casserole dish and add the diced onion. Add the marinated meat cubes and sear them until crispy. Deglaze with the lamb stock and a little water and simmer for about 45 minutes. Meanwhile, bring the lentils to a boil with enough water to cover them by about a finger’s width. After about three minutes, cover the pot, turn off the heat, and let the lentils cook in the residual heat. They should still have some bite and not have turned into mush. 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 with salt. For the dip: Mix together the yogurt, sour cream, lemon zest, and oil, then season with salt and pepper. For the papadums: Mix the lentil flour (I ground the red lentils through a coffee grinder) with the pepper, cumin, grated garlic, and salt. Slowly add enough water until you have a dough that’s easy to work and pulls away from the sides of the bowl. Heat the oil in a pan (a wok works great) to 160°C. Roll the dough into plum-sized balls, drizzle with a little oil, and place them between two layers of cling film. Slide the balls into the hot oil and fry until crispy. Transfer the stew to a deep dish, spoon on some of the dip, and serve with the papadums. Tip: You can also use chickpea flour instead of the lentil flour.