Lamb And Lentil Chili
1 large onion -- finely chopped
2 garlic cloves -- crushed
200 grams chopped tomatoes -- (1 can)
1 small aubergine -- about 300 grams/10oz, cut into 1cm/i4n
dice
140 grams Lentils -- (5 oz) red split
300 grams Lamb -- (10 oz) lean diced
1 tsp turmeric
2 tsp Chili Powder -- mild
2 tsp ground cumin
1 tsp ground coriander
1 tsp light muscovado sugar
1 Tbsp lemon juice
1 small bunch coriander -- or mint, roughly chopped
250 ml Yogurt -- (9 fl oz) low fat
Basmati rice -- to serve
Put the onion and garlic into a large saucepan with 100 ml 3-1/2 fl oz
water Bring to the boil and cook for 5 minutes, until soften and nearly
all the water has been absorbed Add the tomatoes, aubergine lentils,
lamb, turmeric, chili powder, cumin, coriander, sugar lemon juice and 450
ml (16 fl oz) water. Bring to a boil. Cover and simmer for 1 hour until
tender. Season well and stir in most of the coriander or mint and half of
the yogurt immediately remove from the heat. Server with basmati rice and
the remaining yogurt on top, sprinkled with remaining coriander or mint.
Serves 4
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