Lamb Masala With Spiced Lentil Pancakes Recipe

About this recipe

A flavorful breakfast featuring tender lamb cooked in aromatic spices, paired with protein-rich lentil pancakes for a satisfying start to your day.

Ingredients

• 70G Lay'S Roasted Cumin Lamb Flavour Crisps, 70G
• 1 Kg Red Lentils (Masoor Dal), 1Kg
• 1 Kg Red Onion 1kg
• 500 G Fresh Vine Tomato 500g
• - Ginger - 100g
• 100 G Jumbo Garlic 100g
• - Cofresh Whole Green Chilli 350g
• 100 g Wijaya Coriander Seeds 100G
• NaN Fresh Halal British Lamb Boneless Meat
• 1 L Idhayam Sesame Oil 1L
• - Jalpur Coriander Powder Dhana Powder
• - Mccormick Cumin Powder
• 400 g Trs Turmeric Powder 400G
• 400G Whole Chickpeas In Water
• - Maldon Flakes Sea Salt
• - Tata Salt

Instructions

1. 1. Rinse the red lentils thoroughly and soak them in water for 20 minutes.
2. 2. Chop the onion, tomato, ginger, garlic, and green chili into small pieces.
3. 3. Heat oil in a pan and sauté the onion until golden brown.
4. 4. Add ginger, garlic, and green chili, and cook for 2 minutes until fragrant.
5. 5. Stir in the coriander, cumin, turmeric, and red chili powders, cooking briefly to toast the spices.
6. 6. Add the chopped tomato and cook until soft, creating a thick masala base.
7. 7. Add the boneless lamb pieces to the masala and cook for 5 minutes, stirring occasionally.
8. 8. Pour in water, cover, and simmer for 15 minutes until the lamb is tender.
9. 9. Blend the soaked lentils into a smooth batter, adding a pinch of salt.
10. 10. Heat a non-stick pan and spread a ladle of lentil batter to form thin pancakes.
11. 11. Cook each pancake for 2-3 minutes on each side until golden and set.
12. 12. Garnish the lamb masala with fresh coriander leaves.
13. 13. Serve the lamb masala alongside the spiced lentil pancakes while warm.