Spiced Lamb And Lentil Stew With Pearl Barley Recipe

About this recipe

A hearty, diabetic-friendly lamb and lentil stew infused with Tamil spices and served with nutty pearl barley for a balanced, flavorful dinner.

Ingredients

• 500 Gms Pearl Barley
• - Mustard Seeds
• 200 g Fenugreek Seeds
• 250 ml Coconut Milk
• 500 ml Water
• 500 g Moong Dal
• - Onion
• 250g Ginger
• 250g Garlic
• 250g Green Chilli
• 20 g Turmeric Powder
• 100 g Coriander Powder
• 50 g Cumin Powder
• 75 G Cinnamon Stick/ Dal Chini 75 Grams
• 20G Curry Leaves
• 100 ml Olive Oil
• 10G Salt

Instructions

1. Heat olive oil in a rice cooker on the sauté mode (or stovetop equivalent). Add mustard seeds, fenugreek seeds, and curry leaves. Allow them to sizzle for 30 seconds.
2. Add chopped onions, garlic, ginger, and green chili. Sauté until the onions are golden brown.
3. Add the lamb chunks, turmeric powder, cumin powder, coriander powder, and the cinnamon stick. Stir and cook for 5 minutes until lamb is lightly browned.
4. Add chopped tomato and cook until softened, about 3 minutes.
5. Add the moong dal and pearl barley, then pour in hot water. Stir, cover, and cook on the rice cooker’s cook setting for 35 minutes, stirring occasionally.
6. Once the lamb, lentils, and barley are tender, stir in the coconut milk. Simmer for 5 more minutes to combine flavors. Adjust salt to taste.
7. Serve hot in bowls garnished with extra curry leaves if desired.