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   PID: Synchronet 3.20d-Win32 master/500ef7050 Mar 03 2025 MSC 1942   
   TID: SBBSecho 3.23-Win32 master/500ef7050 Mar 03 2025 MSC 1942   
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   NOTE: SlyEdit 1.89e (2025-02-09) (ICE style)   
   MMMMM----- Recipe via Meal-Master (tm) v8.06   
       
         Title: Lentil Keema   
    Categories: Indian, Vegetarian   
         Yield: 4 Servings   
       
       120 g  Dried brown or green lentils   
         1 lg Onion   
         8 cl Garlic; up to 10   
        20 g  Fresh ginger   
              Fresh mint & cilantro;   
              - a handful   
       1/2 ts Chilli flakes -OR-   
       1/4 ts Chilli powder   
         2 tb Light cooking oil   
         1 pn Salt; up to 2   
         1 tb Cumin; seeds or ground   
         1 tb Ground coriander   
         1 tb Ground turmeric   
       100 g  Natural yoghurt   
         1 tb Flour (optional)   
       100 g  Frozen peas   
       
     Place your lentils in a large saucepan and cover with cold, unsalted   
     water. Bring to the boil, then reduce to a simmer. Cover and simmer   
     for 20 minutes. You can soak them first to reduce the cooking time if   
     you have time.   
        
     Meanwhile, peel and finely slice your onion. Place half in a blender   
     or food processor, and set half to one side to use in a moment.   
        
     Peel the garlic and add to the blender, then roughly chop your ginger   
     and add that too. Add most of the mint and coriander, including the   
     soft stalks and discarding any tough mint stalks. Set aside the   
     remainder. Add the chilli, and 1 tb each of oil and water, then blend   
     to a smooth paste.   
        
     Heat 1 tb oil in a large non-stick pan and add the reserved finely   
     sliced onion and a pinch or two of salt. Fry on a medium heat for 2   
     to 3 minutes to start to soften, then add the cumin, coriander and   
     turmeric. Stir for a minute to coat the onion in the spices, then   
     pour over the paste from the blender and stir in slowly and gently.   
     Turn the heat down very low, and let it cook gently.   
        
     Measure the yoghurt into a bowl, and add 1 tb hot paste mixture. Stir   
     in well, then repeat. Repeat this step until your yoghurt has doubled   
     in volume and is warm to the touch, then tip the whole lot back into   
     the saucepan and stir through. This brings the yoghurt gently to   
     temperature, which should stop it splitting and separating, but if it   
     does separate a little, simply add a tablespoon of flour and beat it   
     briskly to bring it back together again, then thin with a little   
     water and beat some more until it is well combined.   
        
     When your lentils are soft, thoroughly drain and rinse them, and add   
     to the sauce. Mix well and cook for a further 10 minutes. Add the   
     frozen peas a minute or two before serving, and garnish with the   
     reserved fresh coriander and mint.   
        
     To Keep:   
        
     Store in an airtight container, jar or food storage bag in the   
     refrigerator for up to 3 days, or freezer for up to 3 months. Defrost   
     thoroughly and reheat to piping hot to serve.   
        
     Recipe by Jack Monroe   
        
     Recipe FROM:    
       
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