Bombay Lamb with Lentils and Banana Raita

Name: Bombay Lamb with Lentils and Banana Raita
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4 servings
Cuisine: South Asia — Muslim traditions
Ingredients: 3 tsp ground cumin; 1.5 tsp ground aniseed; 1 tsp ground red chili pepper; 1 tsp ground turmeric; 2 tsp ground ginger; 1 tsp ground cinnamon; 0.25 cup vegetable oil; 8 lamb loin chops (1kg); 1 cup red lentil; 2 cup chicken stock; 2 garlic cloves; 30 g butter; 3 tsp brown sugar; 2 medium bananas; 1.5 cup yogurt

Lamb, lentils and aniseed come together in this South Asian raita, fragrant with cumin and chilli and simmered on the stove.

25 min · Serves 4 · Medium

Method

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Time: Prep 10 min · Cook 15 min · 25 min total
Difficulty: medium

1
Combine the spices and oil in a large bowl and add the lamb, mix well. Cover and refrigerate for about 3 hours or overnight.
180 min
2
Combine the lentils, stock and garlic in a medium pan, bring to the boil and simmer uncovered for about 10 minutes until the lentils are tender.
10 min
3
Cook the lamb in batches in a large heated oiled pan until browned both sides and cooked to your liking.
4
Banana Raita: Melt butter and sugar in a medium pan and cook the banana slices until browned lightly and soft.
5
Combine the bananas with the yogurt in a medium bowl. Serve lamb and lentils with the banana raita.