As the days get shorter and the nights longer, we often find ourselves doing chores in the barn after dark. We don’t mind this, but it can be challenging to get motivated to cook an elaborate meal when you’ve just spent 2 hours hauling hay, water, and assorted other things. By the time we get in we are tired, dirty, and very hungry.
This recipe is for those nights when you want to spend as little time in the kitchen as possible, but still have a great meal. This recipe is very forgiving and great if you like eyeballing things. It is hard to go wrong.
It is really easy to do this in a slow cooker, it is also great if you still have things to do while dinner is cooking, as it can simmer on the stove and just be checked in on every so often.
Prep-time: 15min, Cooking time: 1 hour
WHAT YOU NEED:
- 1lb of ground lamb (stewing can be substituted)
- 1 onion
- 1 can of diced tomatoes (768ml or thereabouts)
- 1 can of your favourite beans (540ml or thereabouts)
- 1 cup of dried green lentils
- 1 cup of dried red lentils
- 5 cups of water
- 1/2 tsp of medium curry (or your favourite curry)
- 1/2 tsp of dried tumeric
- 1/2 tsp of dried coriander
- 1/2 tsp dried ginger
- 1/2 tsp dried cumin seeds
- dash of cinnamon
- dash of ground cloves
- salt, pepper, and garlic to taste
- 1 tsp of fat (olive, bacon,lard,duck)
- 1 large pot
- 1 frying pan
- 1 spoon
- Put your frying on medium. Add your oil (I used duck fat). Chop your onion and add to pan. Let simmer for 2 minutes. Unwrap your lamb and break into frying pan with onions. Cook until browned – approximately 5-7minutes. Take off burner and put aside.
- Add all of your spices into a small bowl and mix thoroughly.
- Rinse your can of beans with water to get all of the juices of them.
- To your pot add your can of tomatoes, beans, and the lentils.
- Add 6 cups of water to the pot.
- Add your spices into the pot and stir.
- Place pot on medium-high heat and simmer for 20 minutes with cover on. Stir regularly.
- After the first 20 minutes, turn heat to medium-low, remove cover, and add salt, pepper, and garlic to taste. Simmer another 20minutes, stirring regularly. Make sure nothing sticks to the bottom.
- After the final 20 minutes, a can of coconut milk and simmer on medium-low for another 20 minutes.
Serve on rice, quinoa, or in a bowl with some bread.
OPTIONS: We don’t think this version isn’t too spicy or overwhelming. You can change up the spices to suit your taste if you like it hotter, or with different flavours.