Main dishes

Beef and dhal curry

by Norma MacMillan and Wendy James

Ingredients:

- 250g Lentis.

- 600ml Water.

- 2 Dried chillies.

- 700g Chuck steak.

- 2 Medium onions.

- 1 Garlic clove.

- 50g Vegetable margarine.

- 2 Cardamom pods.

- 2 Cloves.

- 2 inch Cinnamon stick.

- 1 tablespoon Curry powder.

- 1 tablespoon Tomato purée.

- Salt.

Method:

1- Put lentils into a pan with 400ml water and deseeded chillies. Bring to the boil and simmer for 10 minutes.

2- Meanwhile, cut meat into large cubes. Peel and finely chop onions; peel and crush garlic. Melt margarine in flameproof casserole, add onions and garlic and fry for 3 minutes.

3- Lightly crush cardamom pods and add to pan with other spices and curry powder. Fry gently, stirring, for 3 minutes.

4- Drain lentils, reserving the liquid. Discard the chillies.

5- Stir tomato purée and meat into casserole and fry till coated with spice mixture. Add cooking liquor from lentils. Bring to the boil, cover and simmer gently for about 1h and 30 minutes till beef is tender.

6- Add lentils and remaining water and simmer, uncovered, for a further 15 minutes till lentils become mushy and absorb the liquid. Discard cinnamon, cardamom and cloves. Add salt to taste, then serve with boiled rice.

Lamb kebabs with prunes

by Norma MacMillan and Wendy James

Ingredients:

- 12 Prunes.

- 150ml Red wine.

- 450g Lean lamb cut from the leg.

- 3 teaspoons Oil.

- Salt and pepper.

- 1/2 teaspoon Dry thyme.

- 2 Firm tomatoes.

- 1 Medium onion.

- 3 Thick rashers of streaky bacon.

Method:

1- Put the prunes into a saucepan, add the red wine and bring to the boil. Remove from the heat and leave to soak for 30 mins.

2- Cut lamb into 12 large cubes. Place in bowl with oil, seasoning and thyme. Cover and leave for 30 mins.

3- Meanwhile, quarter the tomatoes. Peel the onion and cut through the root into eight wedges. Derind bacon and cut each rasher into four. Preheat the grill.

4- Drain the prunes, reserving the wine. Make a slit in each prune and remove the stone. Thread the lamb, prunes, tomatoes, bacon and onion on to four skewers. Brush the kebabs with the lamb marinade and the wine from the prunes, then sprinkle with salt and pepper.

5- Grill for about 15 minutes, turning occasionally, till the lamb is tender. Arrange on a warmed serving dish and serve with boiled rice.

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