Spicy Lamb with Lentils

Serves 6 -8

This is an excellent way of making a little meat go a long way. It is another recipe that reminds me of Esau's potage in many ways. The spicing is Middle Eastern

I make this in my slow cooker and have been known to use it as another cholent substitute. I have even used it for a dinner party served inside roasted red and green pepper halves. Which does improve the appearance for serving.

375g (12oz) cubed lamb cut very small.
Enough vegetable oil to coat the base of a frying pan
500g (1lb) red lentils
1 tsp turmeric powder
Large onion
5cms (1.75inch) cinnamon stick
8-10 green cardamoms
2 cloves garlic
1 tsp coriander seeds
1 tsp mustard seeds
1 tsp grated fresh ginger
½ tsp chilli or 1 fresh chilli-deseeded
900ml (30fl oz) water

Heat the oil in a frying pan; gently fry the cinnamon, cardamom, coriander, mustard and chilli for about a minute.

Slice the onion garlic and add to the spices, continue cooking for a few minutes. Add the lamb and cook until brown. Add a little salt if desired, and the fresh ginger. Stir in the turmeric and the lentils.

Pour all this into a slow cooker or a large casserole dish. Add the water and bring to the boil. Cook either on top of the hob for 1½ hours or in a low to medium oven for 2 hours until the water is absorbed by the lentils and the meat is tender.

Alternatively cook in the slow cooker for 6 hours.

Stir every 20 minutes or so and if necessary add some more water towards the end of the cooking time. The lamb should have melted into the lentils.