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- 600 GRAM LAMB, cubed
- PIECE OF GINGERROOT, grated
- 1 TSP CUMIN SEED
- 4 BAY LEAVES
- 4 CLOVES
- 1 ONION, chopped
- 1 RED PEPPER, chopped
- 3 CARDAMOM PODS, use inside seeds
- 1/2 TSP CORIANDER SEED
- 300 GRAM CHICKPEAS, dried and soaked or canned
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- 600 GRAM MINCED PORK
- 100 GRAM RAW HAM, cut in strips
- 2 CLOVES GARLIC, chopped
- HANDFUL ROSEMARY, cut
- 1/2 TSP CINNAMON
- 2 CUPS OF MILK
- 1 TSBP BUTTER
- 1 TBSP FLOUR
- OLIVE OIL
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Stir fry the onion,
red pepper, coriander seed and cumin seed for 5 minutes. Add the lamb
chuncks and fry them brown on all sides. Add the gingerroot, bay leaves,
cloves, cardamom, 1 cup of water and salt to taste and simmer for one
hour. Add the chickpeas and simmer for one hour more. Serve with rice.
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Mix the minced pork
with the ham, the garlic, the rosemary, the cinnamon and pepper and
salt to taste and form this into a meat loaf. Fry this in olive oil
until brown on all sides. Add the milk and bring to the boil. Lower
the heat and simmer for 40 minutes in a separate pan, melt the butter
and add the flour, stir well. Take the meat loaf out of the milk and
keep it warm. Add the milk to the flour mixture. Bring to the boil and
stir well. Simmer for 3 minutes. Serve the meat loaf with this sauce.
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