Chana and Meat Curry
1 cup split chickpeas (chana)
1.5 lbs Crescent Foods Beef Stew
6 tbsp ghee or vegetable oil
2 medium onions finely diced
1 tbsp ginger, minced
6 cloves of garlic, minced
1 1/2 tsp curry powder
2 tsp garam masala
1/2 tsp turmeric powder
4 or 6 chopped green chillies
1/2 can of chopped tomatoes
1 piece of cinnamon juice of
salt to taste
chopped coriander to garnish
Wash Chana Dal 3-4 times with water then enough water to cover the daal. Soak for at least 3 hours.
Pre cook the meat in a little salt and boil for about 15-20 minutes until almost tender, then remove from the heat and set aside but don't discard any liquid.
Boil the daal with salt in 2 cups of water, cinnamon and ginger in a pressure cooker till the daal is soft but not broken. Approximately 15 minutes.
In a separate pan, heat 6 tbsp of ghee and fry the onions till golden brown then add the ginger and garlic and fry for a further 3 minutes.
Add the salt, canned tomatoes, remaining chilies and stir for 2-3 minutes before adding the dry spices. Continue to fry the mixture for 3-4 minutes.
Add the meat and on a low heat stir fry the meat, browning it and sealing in the flavour for about 5 minutes.
Add 2 cups of boiling water (including the set aside juices) and cook on a low heat for about 10 minutes or until the meat is tender.
Add the daal and lemon juice to this mix, stir and simmer for another 10 minutes.
Garnish with coriander leaves and serve with naan or roti.
Serve with rice or naan