750 grams meat on bone
(recommended pattes de cabri-well cleaned)
cut or chop into small pieces convenient for cooking in pot,
salt to taste,
90 grams black lentils
60 grams coarsely
1/2 teaspoon turmeric
1 teaspoon chilli
powder (reduce or increase according to taste),
1 tablespoon ground
Coriander and mint
leaves chopped (3 tablespoons of each),
Shallots and green
chillies chopped (3 tablespoons of each).
Spices for grinding
(finely crush together):
2 small onions,
4 medium cloves garlic,
1/2 teaspoon finely
small piece cinnamon,
1/2 teaspoon whole
Please note that all spoonful measures are flush spoonfuls.
Heat oil and brown
sliced onions. Remove drain and place on kitchen paper.
In the same oil add
meat pieces, salt. Stir at intervals and allow to brown.
Add ground spices and
stir fry for 10-15 minutes or until cooked and integrated.
Transfer mixture to a
pressure cooker with washed lentils or dholl and wheat, the other
powdered ingredients, fried onions and the cumin. Add one litre of hot
water and salt to taste. Mix well, close pressure cooker and allow to
cook until meat and lentils or dholl are soft.
Then add chopped
coriander and mint leaves and allow to simmer uncovered for ten
minutes. Add water if soup is too thick or according to taste.
Serve immediately in
small bowls sprinkled with chopped shallots and chillies.
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