by Creativecook
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my 16 recipes »
Photo by Creativecook
Creativecook's Notes:
Expand1/3 cup oil Ask a question about this ingredient
2 red onions, dice Ask a question about this ingredient
1 tablespoon ginger paste Ask a question about this ingredient
3 pods, garlic pressed Ask a question about this ingredient
3 bay leaves Ask a question about this ingredient
1 large stick cinnamon broken Ask a question about this ingredient
2 teaspoons ground cumin Ask a question about this ingredient
1 teaspoon ground coriander Ask a question about this ingredient
1/2 pound lamb or goat, cut into small pieces Ask a question about this ingredient
1 teaspoon salt Ask a question about this ingredient
1 teaspoon red chili powder Ask a question about this ingredient
1 cup dried yellow peas, soaked overnight Ask a question about this ingredient
5 cups cups water Ask a question about this ingredient
2 limes Ask a question about this ingredient
1/2 cup chopped cilantro Ask a question about this ingredient
1 tablespoon fennel seeds Ask a question about this ingredient
2 teaspoons cumin seeds Ask a question about this ingredient
Heat the oil on medium heat and add the onions, ginger and garlic and saute for 5 to 7 minutes until the onions begin to turn golden
Ask a question about this stepAdd in the bay leaves, cinnamon, cumin, coriander and the lamb or goat and cook for 10 minutes, until the meat is browning and the oil is visible.
Ask a question about this stepAdd in the tomatoes, habanero, salt and red chili powder and mix well for 3-4 minutes until the tomatoes soften considerably.
Ask a question about this stepPlace the mixture with the dried yellow peas and the water in a slow cooker and cook on high for 3 hours, at this point the mixture should be thick and the peas soft but not mushy.
Ask a question about this stepCut the limes and squeeze in the juice.
Ask a question about this stepStir in the cilantro.
Ask a question about this stepIn a small pan, roast the fennel, cumin and the dried chilies until nice and toasty and grind to a powder.
Ask a question about this stepSprinkle over the chili and serve.
Ask a question about this stepThis sounds delicious!
Mollie is the best-selling author of many (mostly) vegetarian cookbooks, including the original Moosewood Cookbook, The Enchanted Broccoli Forest, and a trilogy of cookbooks for kids. Her most recent title is Get Cooking : 150 Simple Recipes to Get You Started in the Kitchen.
Thanks, it is perfect for this weather.