2 1/2 cup lentils, dried
2 tablespoon lard
2 onion; sliced
2 hot red chilies, dried; or
1 ; 3 small hot green chilies
1 ; crushed
1 1/2 tablespoon paprika
1/2 lb bastourma; or khlii in one
1 ; piece
2 lb pumpkin; peeled, seeded and
1 ; cubed
3 small tomato; peeled, seeded and
1 ; chopped
Note: "Khlii" is a Moroccan sun-dried beef spiced with coriander, cumin and garlic.
Melt the fat or lard in a large, heavy-bottomed pot and cook the onions together with the chilies, paprika and bastourma (or Khlii, if available) until the onions are wilted. Add 2 quarts of water and season the mixture with salt. Bring the mixture to a boil; reduce the heat to low. In another large pot, parboil the lentils for one to two minutes in boiling water. Drain them, and pour them immediately into the\e pot with the meat. When the lentils are almost cooked--after 15 minutes--add the pumpkin and tomatoes. Take the stew off the heat as soon as the pumpkin is cooked--about 20 minutes. Remove the meat, slice it thin and put it back into the pot. Add a little water to the stew if the sauce is too thick.
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