Mutton with Herbs and Pink Lentils

Ingredients:

500 grams Mutton with bones.
2 tablespoons oil or ghee (butter)
½ teaspoon Turmeric Powder
½ teaspoon Coriander Powder
¼ teaspoon Cumin Powder
1 teaspoon Red Chilli Powder (optional-I don’t use red chilli powder in my cooking)
Salt according to taste
1 level tablespoon garlic and ginger paste
1 medium size onion finely sliced
1 medium size tomato finely sliced
½-3/4 cup pink lentils
1 bunch of kulfa herbs
2 or 3 green chilies split in the center. (If the chili is too strong I remove some of the pits.)
½ teaspoon cumin seeds.
Juice of ½ lemon

Method:

1. Boil the pink lentils slightly till the color changes to yellow and its slightly soft.
2. Clean the herbs and wash well. If the leaves are too big chop them a bit, with the knife, don’t shred them in a shredder.
3. Add all the ingredients together in a pot, except the herbs and lentils, cumin seeds and lemon juice, and mix well.
4. Cook on medium to low heat, stirring often, letting the mutton cook in its own juices, till it is tender, add water if necessary.
5. When the mutton is almost cooked add the herbs and lentils.
6. Cook at low heat stirring all the time till the lentils are blended with the herbs. Add water if necessary.The consistency should be like soup not too thick or too watery.
7. Add the lemon juice and leave to simmer for a while a minute or two.
8.You can add a pinch of Gharum Masala too if you prefer.
9. Braise the cumin seeds in a little oil and pour over the curry just before serving.
10. Serve with bread or rice.

Enjoy

MashaAllah - barakAllahu feeki for posting. The herb is Purslane in english - in Libya we know it as Blebsha. It is very good for you actually - rich in omega 3 fatty acids (similar benefits to that of cod-liver oil - but alhamdulilah doesn't taste like it of course!)

It is very nice eaten as it is as a salad - also mixed with other salads such as tomato and cucumber.

Wa feeki Barak Allah

I never tried it as a salad. for telling me.