When I started blogging I went mad and started three at once. This one, one for my seniors and a cooking one. The first two are still going. Chugging along anyway – the novelty of the blog seems to have worn off for my seniors (more about that later…). The cooking one didn’t really get off the ground. Started blogging a few of my favourite recipes then stopped. I’ve decided to start including them in this blog instead. Why not? Teaching and cooking. Love ‘em both!
What this dish has to do with Nepal, I’m not sure. Vaguely remember reading about a typical Hymalayan dish which involved lamb and a side of lentils. Could this be the inspiration? Not sure. I know where I can find out though.
There is a fantastic Indian restaurant in Inverness called Cinnamon. I’ve been a regular customer since I moved to the Highlands and simply cannot fault the place. Do not be put off by the bleak exterior and the unfortunate situation (on a busy road directly across from a big supermarket). The interior may not be chic but it is warm, colourful and inviting. The staff are wonderfully welcoming and the food is superb. To top it all off they serve a dish called Lamb Kathmandu. I love it! Lamb, lentils, ginger, spring onion… It’s heavenly.
Tonight I tried to imitate the dish. The result was reasonably successful. Not as stunning as Cinnamon’s version but it was only my first attempt.
500g neck of lamb, diced
5 garlic cloves, peeled & chopped roughly
1 large onion, chopped roughly
4 cm piece of ginger, chopped roughly
1 tsp cumin
1/2 tsp tumeric
1 tsp dried chilli flakes
200g brown lentils
400g can chopped tomatoes
600ml vegetable stock
Heat 2 tbs of oil in a heavy based pan. Fry the lamb until browned. Remove from pan.
Whizz onion, garlic and ginger in food processor to make a paste.
Fry paste in oil until soft and lightly browned.
Add spices and fry gently for a further 5 mins.
Add the lentils and lamb to the pan. Stir.
Add the chopped tomatoes and stock. Stir.
Bring to the boil and simmer for 45 mins – 1 hr or until lentils are soft. Stir occasionally.