3 tspn minced cloves garlic
3 tspn grated ginger
3 tspn minced green chillies
juice of 1 lemon
2 large onion; finely chopped
1 bunch or 2 cups fenugreek; chopped fine
2 cups finely chopped spinach
1 400g can plum tomatoes; liquidised
2 400g cans coconut
2-3 medium size aubergines; cubes
1 cup guvar beans; topped and tailed
2 cups peas; fresh or frozen
1 cup chana dal; soaked overnight and boiled
1 cup black eye beans; soaked overnight and boiled
1 400g kidney beans
1 400g chickpeas
10 baby new potatoes; scrubbed
salt to taste
2 tbs vegetable oil
1 stick cinnamon
2-3 pods cardamom
2 tspn coriander and cumin powder
½ tspn tumeric powder
½ tspn garam masala
2 tspn minced garlic
2 tspn grated ginger
2 green chillies
salt to taste
- Marinate the meat overnight with lemon juice, garlic, ginger and green chillies.
- Boil the lamb in 2 cups of salted water, keep aside
- Heat the oil in a large saucepan, add the cinnamon, cumin seeds, cloves, cardamom and peppercorn. Let them pop and add the onions, fry until brown.
- Add the fenugreek and spinach leaves, fry for a few minutes, until the volume of leaves is reduced.
- Add tomatoes, mix and fry for about 5-8 minutes, add the coriander, cumin and tumeric powders, mix and cook for a few minutes.
- Add the aubergines, peas and guvar beans. Cover and cook for 10 minutes.
- Add the coconut liquid and lime juice mix and add the potatoes, all the beans and meat. cover and simmer for 15 minutes.
- Meanwhile make the muthiya / dumplings. Mix all the ingredients with a little water or meat stock until you get a fairly firm dough. Shape the muthiya by placing a walnut size piece of dough in your palm, make a fist gently. Place the muthiya on a tray until all made.
- Gently place the muthiya in the boiling stew. Cover and cook for a further 10 minutes.
- Sprinkle the garam masala and serve in deep bowls.