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INGREDIENTS:
1 - 2 in. (5 cm) piece of fresh
ginger, peeled and diced
6 cloves of garlic
1 tsp. (5 ml) salt
1 ˝ tsp. (7.5 ml) cumin
˝ tsp. (2.5 ml) dried crushed
chilies or chili powder
1 tsp. (5 ml) water
2 medium onions, chopped
1 tbsp. (15 ml) olive oil
l ˝ lbs. yak, goat or lamb cubed
(Alternatively: l 1/2pkg. Yves
-or other- “Italian” ground
tofu)
2 cups vegetable stock
1 - 19 oz can (540 ml) mixed beans
+ plus juice
˝ 19 oz can (270 ml) green
lentils + juice
Mixed dried herbs to taste
Sea salt and fresh ground pepper
to taste
INSTRUCTIONS:
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In a small blender mash the
ginger, garlic, salt and
spices to make a paste with
1 tsp. (5 ml) of water. If
you are using meat, mix this
paste with the cubed meat
and set aside. If using the
“vegan” recipe, the spice
paste can be added directly
to the ground tofu and onion
mixture (see below).
-
In a large pot, (such as a
Dutch Oven), brown the
onions in 1 tbsp. (15 ml)
olive oil and add the
[marinated] meat or the
spice paste plus the ground
tofu. Simmer the meat until
thoroughly cooked, stirring
occasionally.
-
Add the vegetable stock,
mixed beans, lentils and
herbs.
-
Simmer for about 30 minutes
then adjust seasonings.
-
Serve with basmati rice,
chapattis and chutney.
YIELD: 6 servings.
NOTE: Sometimes, the
Nepalese add turnips, potatoes
and mixed greens to the stew.
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