THE BATCH-COOK
RECIPE
MAKE
DOUBLE AND
FREEZE
RECIPES: LOTTIE COVELL. PHOTOGRAPHS: STUART WEST. FOOD STYLING: ROSIE RAMSDEN. STYLING: MORAG FARQUHARMakeabigpotofthissatisfyingdhalandenjoyhalfnow,
then freeze the rest ready to make a veggie curry laterThe master recipe...
Lentilandkidneybean
dhalwithfriedlambchops
SERVES4 (DHAL SERVES 8). HANDS-ON TIME
30 MIN, SIMMERING TIME 20 MINMAKE
AHEADMakethedhalupto3days
in advance. Keep in a sealed
container in the fridge or
freeze (see box, below).•Oliveoil
•3leeks,finelysliced
•3garliccloves,crushed- 1redchilli,finelychopped
- 1 tbsp garam masala
•500gredlentils
•400mltinreduced-fat
coconutmilk- 2 x 400g tins chopped tomatoes
- 400g tin kidney beans, drained
- 4 x British lamb chops
- Fresh coriander leaves and lime
wedges to serve
1 Heataglugofoilinalarge
heavy-based saucepan and fry the
leeksfor10minutesuntilsoftening
and starting to caramelise. Add the
garlic,chilliandgarammasalaand
cook gently for 2-3 more minutes.2 Add the lentils, give everything
a stir, then pour in the coconut
milk, chopped tomatoes and
1litrecoldwater.Stiragain.
3 Bringuptoasimmerandcook
for20minutes,stirringoccasionally.
When the lentils are almost tender,
stir in the kidney beans and season
withsaltandpeppertotaste.Spoon
halfthe dhal into a freezerproof
containerandleavetocoolbefore
freezing (see How to Freeze, below).
Leavetherestinthepanonavery
lowheatwhileyoucookthelamb.
4 Heat a non-stick frying pan until
smokinghot,seasonandlightlyoil
thechops,thenfryfor5minutes,
turningonce,untilthechopsare
crispontheoutsideandthecentres
arestillrare.(Formediumlamb
chops, turn down the heat slightly
andcookforafurther2-3minutes
on each side, depending on the
thicknessofthelamb.)
5 Dividethedhalinthepanamong
4dishes,thentopeachwithahot
lamb chop. Scatter with coriander
leaves and serve with lime wedges
forsqueezing over.
PER SERVING583kcals, 20.3g fat
(9gsaturated), 50.2g protein,
45.3g carbs (7g sugars), 0.3g salt,- 4 g fibre
HOWTOFREEZE
Cool the reserved batch of dhal
andfreezeinafoodbagor
freezerproof container,
labelled with the date, for up to
3 months. Defrost in the fridge,
thenreheattoserveasinthe
recipeorusetomakeour
spinach version, right.90 deliciousmagazine.co.uk