Lamb Lentil Pot

Ingredients

• 125 g dried split peas
• 600 g lamb meat (pre‑cooked, e.g., shoulder)
• 2 onions
• 2 Garlic cloves
• 2 firm potatoes
• 200 g pumpkin flesh (e.g., muskmelon, Hokkaido)
• 2 tbsp olive oil
• 400 ml lamb stock
• 400 ml vegetable stock
• 400 g diced tomatoes (canned)
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1 tsp turmeric
• 1 tsp garam masala
• Salt
• Pepper (freshly ground)
• 125 g green lentils
• 1 small eggplant
• 100 g Red lentils
• 250 g long‑grain rice
• 0.5 bunch coriander

Instructions

1. 1.

   Soak the split peas overnight in cold water.

2. 2.

   Wash, pat dry and cut the lamb into small cubes.

3. 3.

   Peel and finely chop the onions and garlic. Peel the potatoes and cut them with the pumpkin flesh into bite‑size cubes.

4. 4.

   Heat oil in a pot and sear the lamb pieces until browned on all sides. Add the onion, garlic and well‑drained split peas, pour in both stocks and tomatoes, add spices, season with salt and pepper, and simmer over medium heat for about 30 minutes. Then add the green lentils, pumpkin and potato cubes and continue to simmer for another 30 minutes. Wash, trim and cube the eggplant.

5. 5.

   At the end of cooking, add the red lentils and eggplant and simmer for an additional 15–20 minutes. Add more water if needed.

6. 6.

   Meanwhile, cook the rice in 500 ml boiling salted water.

7. 7.

   Rinse the coriander, shake dry and roughly chop.

8. 8.

   Taste the stew, sprinkle with coriander and serve over the cooked rice.