"Recipes from the Chef's Kitchen"

633 D Street NW
Washington, D.C. 20004
202-637-1222

 Vikram Sunderam - Chef/Owner

Preparation:
1)   Soak the lentils in the water and keep aside.
2)   Heat oil in a pot; add the sliced onions and sauté till golden brown.
3)   Put in the chopped garlic and chopped ginger and sauté.
4)   Add the chopped tomatoes; cook a little along with the turmeric powder and
       the curry powder.
5)   Add the water and let it boil. Once the water boils add the lentils.
6)   Also put the mint, cilantro and green peppers. Let the soup simmer until the
       lentils are cooked.
7)   Blend the lentils and pass through a sieve.
8)   Season with salt and serve hot with a lemon wedge.

Ingredients:
1)   2 lbs. diced Lamb
2)   30 oz. Onions
3)   30 oz. Tomatoes
4)   4 Green Cardamom
5)   4 Cloves
6)   1 piece Cinnamon sticks
7)   2 Bay leaves.
8)   1/4 tsp. Cumin seeds
9)   1/2 oz. Ginger
10) 1 oz. Garlic
11) 1/2 tsp. Turmeric powder
12) 1 tsp. Red chili powder
13) 2 tsp. Coriander powder
14) 1 cup Natural Yogurt
15) 1 tsp. Garam Masala powder [All spice powder]
16) 1 cup Oil
17) Salt taste

Preparation:
1)   Peel and slice the onions. Boil the tomatoes and blend to a fine paste.
2)   Also blend the ginger and garlic to a fine paste with some water.
3)   Heat oil in pot, add  the whole spices, let them crackle.
4)   Add sliced onions, sauté till golden brown, add the ginger, garlic paste.  Cook
       until it changes color.
5)   Add the tomato paste, simmer until it thickens and the oil separates from the
       sauce.
6)   Add the powdered spices, sauté until they are blended in the sauce, then add
       the whisked yogurt. Add the lamb, salt to taste, cover the pot and let it simmer
       for 45 minutes. Add a little water if the sauce sticks to the pot.
7)   When the lamb is tender, add the garam masala.
8)   Garnish with freshly chopped cilantro or ginger juliennes. Serve with Naan or
       Basmati Rice.

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