MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Parsi Lentils And Vegetables With Meat
 Categories: Indian, Lamb, Chicken, Beans
      Yield: 10 Servings
 
           Lentils And Vegetables:
    250 g  Toor dhal -OR-
    125 g  Mung dhal; plus:
    125 g  Red lentils
      2    Slender eggplants;
           - sliced thick
      1 sl Butternut squash;
           - peeled, sliced
      1 lg Potato; peeled, halved
      1    Onion; peeled, quartered
           Meat Or Poultry:
      1 kg Boneless lamb; cubed -OR-
      1    Roasting chicken; jointed
           Wet Seasonings:
     10 lg Dry red chillies; soaked
      5    Green chillies; seeded
     10 cl Garlic; peeled
      1 tb Ginger; chopped
      1    Onions; peel, rough chop
           Dry Seasonings:
      2 tb Ground coriander
      1 tb Ground cumin
      2 ts Ground turmeric
      1 ts Black mustard seeds
    1/2 ts Ground black pepper
    1/2 ts Ground cinnamon
    1/2 ts Ground cardamom
    1/2 ts Ground cloves
           For Finishing:
      4 tb Ghee or oil
      3 lg Onions; finely sliced
 
  Wash the lentils well, combine in a bowl, and soak overnight in
  water to cover. Drain and replace water with fresh cold water. In a
  large pan put the lentils, water, meat or chicken, and simmer until
  lentils and meat are tender. Remove meat or chicken and set aside.
  Puree lentils and vegetables in a food processor.
  
  Puree wet seasonings in an electric blender until a smooth puree,
  adding a little water if necessary.
  
  Combine ingredients for dry seasonings in a small bowl. Heat ghee
  or oil in a large heavy pan and when hot fry the onions, stirring
  frequently, until the onions are deep brown. Remove from pan and
  reserve. Fry blended mixture in the same pan, stirring contantly.
  Add dry seasonings and stir until fragrant. Return half the
  browned onions to the pan, add the meat or chicken and the lentils
  and vegetables.
  
  Bring to the boil, add salt to taste and simmer for 30 minutes
  longer. Serve garnished with remaining fried onions and
  accompanied by rice and an onion salad.
  
  Adapted from: Charmaine Solomon's Encyclopedia of Asian Food

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