- ½ cupeach chana dal, urid dal, mung dal and barley
- ½ cupwheat berries
- 1 kgbeef or lamb on the bone, meat cut into chunks
- 2 tbspcrushed garlic
- 2 tbspgrated ginger
- 2½ litreswater
- 2 tbspclarified butter (ghee)
- 1 pinchsaffron colour (optional)
- ¼ tspground fenugreek
- 1 tbspground coriander
- 1 tbspground cumin
- 1 tbspchaat masala spice mix
- 1 tbspchilli powder
- 1 tspturmeric
- 125 ml(½ cup) vegetable oil
- 2onions, sliced
- 1 tbspgaram masala
Soaking time overnight
You will need to begin this recipe 1 day ahead.Soak the dal and barley together overnight. Partly crush the wheat berries in a mortar and pestle and soak for 1½ hours.
Drain the lentils and grains, place in a large heavy-based saucepan with meat and bones, garlic, ginger and water and bring to the boil. Simmer for around 2 hours, stirring occasionally.
Remove the bones and continue to cook for about 1 hour or until the meat starts to fall apart.
Add the ghee, saffron colour, fenugreek, coriander, cumin, chaat masala, chilli powder, turmeric and salt and cook for another 1 hour, stirring regularly to help the ingredients break down and blend into each other. The stew will start to look very thick and sticky.
Heat the vegetable oil in a frying pan and fry the onion until brown and caramelised. Add the onion (reserving ¼ cup) and garam masala to the stew. Cook for a further 15 minutes.
Scoop onto plates and garnish with the remaining fried onions, chaat masala, chilli, ginger, coriander and lemon. Serve with roti, naan or chapattis.
- chaat masala spice mix
- finely sliced green chilli
- julienned ginger
- coriander leaves
- sliced lemon
- roti, naan or chapattis