Pork (or Lamb) with Lentils
- 2 teaspoons ground cumin seeds
- 4 teaspoons ground coriander seeds
- 1/2 teaspoon ground turmeric
- 1/2 teaspoon cayenne pepper
- 3 tablespoons olive or canola oil
- 1/4 cup finely chopped onions
- 1 teaspoon finely grated peeled fresh ginger
- 1 1/2 cups (8 ounces) finely chopped tomatoes
- 1 1/2 pounds boneless pork from the shoulder, cut into 1 1/2-inch cubes
- 1 cup green lentils, washed and drained
- 1 1/2 teaspoons salt, or to taste
- Toss the cumin, coriander, turmeric, and cayenne together in a small bowl.
- Add 2 tablespoons water.
- Stir to mix.
- Pour the oil into a large, wide pan and set over medium heat.
- When hot, put in the onions.
- Stir and saute about 3 minutes, until the onion pieces turn brown at the edges.
- Add the ginger and cook and stir for half a minute.
- Add the spice paste and stir for a minute.
- Add the tomatoes.
- Stir and cook them for 23 minutes.
- Add the meat.
- Stir and cook it for 23 minutes.
- Pour in 1 cup water and bring to a boil.
- Cover and cook on medium-high heat for 10 minutes, stirring from the bottom now and then.
- When the sauce is greatly reduced, add the lentils, 3 1/2 cups water, and salt.
- Stir and bring to a simmer.
- Cover partially and cook for 40 minutes or until lentils are tender.
- Check for salt, adding more if needed.
ground cumin, ground coriander seeds, ground turmeric, cayenne pepper, olive, onions, ginger, tomatoes, pork, green lentils, salt
Taken from www.epicurious.com/recipes/food/views/pork-or-lamb-with-lentils-373808 (may not work)